These marinated mozzarella bites are a total crowd-pleaser. They come together in minutes, can be made in advance, and disappear fast once served. Perfect for grazing boards, caprese skewers, or solo snacking, they’re made with simple ingredients but full of bold, herby flavor. A total must-try.
When hosting, I lean on recipes that deliver big flavor with minimal effort—and this one fits the bill. These mozzarella balls are tangy, garlicky, and full of fresh herbs. They look elegant, taste even better, and the longer they marinate, the more flavorful they get. Ideal for everything from wine nights to weekend picnics.
What I love most is how versatile they are. You can switch up the herbs, dial the heat up or down, and even add extra mix-ins like olives or roasted peppers. They’re equally delicious on their own or as an add-on to salads and platters.
Ingredients
- Bocconcini or ciliegine mozzarella – Use small mozzarella balls or cut larger ones into bite-sized pieces.
- Olive oil – Use a good-quality olive oil for the best flavor.
- Fresh parsley – Fresh herbs really elevate the dish.
- Fresh basil
- Dried oregano – Or sub with 1 tablespoon fresh if available.
- Garlic – Adds a punch of flavor that gets better over time. Skip the garlic if you’re strict keto and are watching every carb.
- Red pepper flakes – Adjust to your preferred heat level.
- White wine vinegar – Red wine vinegar works too but may tint the cheese.
- Salt and black pepper
How to Make Marinated Mozzarella Balls
- Drain the mozzarella and gently pat dry with a paper towel.
- In a bowl or jar, whisk together the olive oil, parsley, basil, oregano, garlic, red pepper flakes, and vinegar.
- Add the mozzarella balls to the marinade and stir gently to coat.
- Season with salt and pepper to taste.
- Cover and refrigerate for at least 2 hours, or leave overnight for deeper flavor.
- Serve chilled or bring to room temperature before serving. Great with bread, on skewers, or tossed into a salad.
step by step process
Chef Jenn’s Tips
- Use the freshest herbs you can find—they make a big difference.
- Ciliegine (cherry-sized) mozzarella is ideal, but bocconcini works just as well.
- Flavor deepens the longer they marinate—day two is peak deliciousness.
- Mix in extras like olives, sun-dried tomatoes, or chopped roasted peppers for variety.
- A wide-mouth jar makes marinating and serving easier.
recommended
Make it a meal
Serve these marinated mozzarella balls with low-carb bread or crackers. They’re a perfect addition to any charcuterie or antipasto board. For a fresh appetizer, skewer them with cherry tomatoes and basil. Or scatter them over leafy greens with a drizzle of marinade for a quick salad upgrade. Don’t forget a chilled glass of white wine to bring it all together.
Storage
Keep your marinated mozzarella in a sealed container in the fridge for up to 5 days. The flavor gets even better with time, though the texture is best within the first few days. Freezing is not recommended as it can affect the cheese’s consistency. For make-ahead ease, prep the herbs and garlic ahead and assemble the marinade when ready.
Keto Marinated Mozzarella Balls
Ingredients
- 1 pound bocconcini or ciliegine mozzarella drained
- ¼ cup olive oil
- 2 tablespoons fresh parsley finely chopped
- 1 tablespoon fresh basil chopped
- 1 teaspoon dried oregano
- 2 garlic cloves thinly sliced
- ½ teaspoon red pepper flakes
- 2 tablespoons white wine vinegar
- salt
- black pepper
Instructions
- Drain the mozzarella and gently pat dry with a paper towel.
- In a bowl or jar, whisk together the olive oil, parsley, basil, oregano, garlic, red pepper flakes, and vinegar.
- Add the mozzarella balls to the marinade and stir gently to coat.
- Season with salt and pepper to taste.
- Cover and refrigerate for at least 2 hours, or leave overnight for deeper flavor.
- Serve chilled or bring to room temperature before serving. Great with bread, on skewers, or tossed into a salad.
Notes
Chef Jenn’s Tips
- Use the freshest herbs you can find—they make a big difference.
- Ciliegine (cherry-sized) mozzarella is ideal, but bocconcini works just as well.
- Flavor deepens the longer they marinate—day two is peak deliciousness.
- Mix in extras like olives, sun-dried tomatoes, or chopped roasted peppers for variety.
- A wide-mouth jar makes marinating and serving easier.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed. Erythritol carbs (sugar substitutes) are not included in the carbohydrate counts as they have been shown not to impact blood sugar, and they have zero calories and zero carbs. Net carbs are the total carbs minus fiber.
