Keto Marinated Mozzarella Balls
These marinated mozzarella balls are everything you want in a party bite—bright, bold, and ridiculously easy. With olive oil, garlic, vinegar, and herbs, they’re a flavor-packed snack that works for any occasion, whether you’re serving a crowd or just treating yourself.
Servings: 6 servings
Calories: 273kcal
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
Calories: 273kcal | Carbohydrates: 1g | Protein: 14g | Fat: 25g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 27mg | Sodium: 58mg | Potassium: 22mg | Fiber: 0.3g | Sugar: 0.05g | Vitamin A: 185IU | Vitamin C: 2mg | Calcium: 280mg | Iron: 0.3mg | Net Carbohydrates: 1g