Marinated Mozzarella Balls

These Marinated Mozzarella Balls make the perfect party appetizer. I have made cherry bocconcini mozzarella balls marinated in garlic-infused olive oil for this recipe, along with chopped chilli, lemon and fresh herbs. These marinated mozzarella balls are also a great low carb option appetizer and would make a great addition to your next grazing board platter.

The mild, milky flavour of the mozzarella cheese is a great match for the fresh flavours of chilli and herbs. The added bonus is these bite-sized cheesy little gems are no-cook and only take 10 minutes to prepare.

Ingredients you will need to make marinated mozzarella balls

• Cherry bocconcini - see below for further info
• Fresh basil
• Fresh oregano
• Zest of 1 lemon
• Fresh long red chilli
• Garlic flavoured olive oil
• Fine salt to taste

See recipe at the end of this post for amounts and detailed instructions.

How to make marinated mozzarella balls

1. Drain the mozzarella balls, then place them in a single layer on a plate lined with a few sheets of paper towel.
2. Place a few more sheets of paper towel on top, then roll them around a little to dry them out.
3. Finely chop the basil and oregano.
4. Finely chop the fresh red chilli (I remove the seeds & ribs as well).
5. Place mozzarella balls in a bowl, along with basil, oregano, chilli and the zest of one lemon.
6. Add garlic flavoured olive oil to the same bowl, then mix well to combine, add salt to taste.

What is bocconcini

Bocconcini are round balls of fresh mozzarella cheese, about the size of a golf ball. They are usually packed in water or whey.

There are many different types of mozzarella, which are referred to by different names. 

For this marinated mozzarella recipe I am using what are called cherry bocconcini - available from the supermarket. And you guessed it, they are fresh little mozzarella balls each about the size of a cherry.

How can I make mozzarella more flavourful?

Fresh herbs and flavoured oils are a great way to pack extra flavour into mozzarella.

Top tips

• Dry your mozzarella balls well. They tend to absorb some of the liquid they are packed in (usually water or whey) so I like to give them a little squash between the layers of paper towel to try and dry them out well. If you don't dry them well, the excess liquid will dilute your flavours.
• For the finely chopped fresh chilli - if you remove the seeds and ribs before you chop it (like in my photo above) the chilli flavour will be quite mild. 
• I have used garlic flavoured olive oil in this recipe, which is easily available from the grocery or supermarket. 
• These little marinated balls can be eaten straight away, but the flavour will develop even more if you leave them to marinate for up to 3 hours.
• I like to serve these with toothpicks for the guests to use.

More party food you might enjoy

Cob Loaf w/ Cheese and Bacon PLUS Spinach Dip - turns the great Aussie classic bread bowl dip into double the fun! Spinach on one side and cheese and bacon on the other!

Other recipes using bocconcini mozzarella you might like

Tomato and Bocconcini Salad - a fresh and colourful caprese style salad of tomatoes with bocconcini, fresh basil and mint.

Caprese Pesto Pasta Salad - all the traditional caprese flavours of tomatoes, basil and mozzarella, just in the form of a pasta salad.

Chorizo Tomato Pasta with Bocconcini - spicy fresh chorizo sausage combined with tomato & basil, bocconcini, & crunchy crumbs.

📖 Recipe

Marinated Mozzarella Balls - Great Low Carb Appetizer!

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Marinated Mozzarella Balls - smooth, milky mouthfuls of mozzarella bocconcini that have been marinated in chilli, lemon and fresh herbs.

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Total Time: 10 minutes

Serving: 8 as an appetizer

Calories: 158kcal

Author: Lee-Ann Grace

Ingredients

MetricUS customary

• 450 g cherry bocconcini 16oz - drained
• ⅓ cup fresh basil leaves (loosely packed) finely chopped
• ¼ cup fresh oregano leaves (loosely packed) finely chopped
• 1 long red chilli finely chopped (see my notes)
• zest of 1 lemon finely grated
• 3 tablespoon garlic flavoured olive oil
• fine salt to taste

Instructions

• Drain the bocconcini balls (450g), then place them in a single layer on a plate lined with a few sheets of paper towel.
• Place a few more sheets of paper towel on top, then roll them around a little to dry them out well (see my notes).
• Place bocconcini balls in a bowl, along with finely chopped basil (⅓ cup loosely packed), oregano (¼ cup loosely packed), chilli (1 long red chilli), and lemon zest (1 lemon). Then add the garlic flavoured olive oil (3 tbsp) and mix well to combine.
• Add fine salt to taste.

Notes

• Dry your mozzarella balls well. They tend to absorb some of the liquid they are packed in (usually water or whey) so I like to give them a little squash between the layers of paper towel to try and dry them out well. If you don't dry them well, the excess liquid will dilute your flavours.
• For the finely chopped fresh chilli - if you remove the seeds and ribs before you chop it (like in my photo above) the chilli flavour will be quite mild. 
• I have used garlic flavoured olive oil in this recipe, which is easily available from the grocery or supermarket. 
• These little marinated balls can be eaten straight away, but the flavour will develop even more if you leave them to marinate for up to 3 hours.
• I like to serve these with toothpicks for the guests to use.

*Please note that the amount of calories per serve is provided as a guide only, as ingredients and cooking methods can vary greatly*