Mediterranean Marinated Mozzarella Balls are a simple and delicious recipe: the mozzarella balls, well drained of their whey, are topped with sun-dried tomatoes, toasted pine nuts, extra virgin olive oil, chili pepper, parsley, and basil. After resting for four hours, the result is a colorful, fragrant, and flavorful dish, perfect as an appetizer for a family lunch or dinner with friends.
Ideal for bringing to the table during the summer season, when you want something light without turning on the oven, marinated mozzarella balls can be enjoyed as a finger food at brunch time, together with a glass of chilled prosecco, but also as a vegetarian main course: just complete it with a mixed salad, a portion of grilled vegetables and a slice of homemade bread and you're done.
What Are Marinated Mozzarella Balls?
Marinated mozzarella balls—known in Italy as bocconcini marinati—have their roots in Southern Italian traditions, where fresh cheeses like mozzarella di bufala were often preserved and flavored with olive oil, herbs, and spices to enhance their taste and longevity. As Italian immigrants brought their culinary heritage to the U.S. in the late 19th and early 20th centuries, mozzarella became a staple in Italian-American kitchens. However, it wasn’t until the gourmet food movement of the 1980s and 1990s that marinated versions gained popularity beyond Italian communities. Specialty delis and food markets began offering marinated mozzarella as an artisanal appetizer, often packed with garlic, chili flakes, lemon zest, and fresh herbs in olive oil. Today, they're a trendy staple on antipasto platters across the U.S., reflecting both Old World tradition and contemporary American tastes.
Pro Tips for The Best Marinated Mozzarella Balls
- Before marinating, pat the mozzarella dry with paper towels. This removes excess moisture and allows the marinade to adhere better.
- Use extra virgin olive oil for the best flavor. Its richness enhances the herbs and spices while preserving the mozzarella.
- A splash of white wine vinegar or lemon juice can add brightness and balance to the oil-heavy marinade.
- Mix the mozzarella gently once or twice during marination to ensure even flavor distribution.
- Bring the marinated mozzarella to room temperature before serving to enhance its aroma and creamy texture.
- Leftover marinade makes an excellent dressing for salads, grilled vegetables, or pasta.
What Type of Mozzarella Should I Marinate?
For marinating, the best type of mozzarella is fresh mozzarella in small ball form, such as bocconcini or ciliegine. These bite-sized pieces absorb the marinade well and are perfect for appetizers or salads. Choose high-quality cow’s milk or buffalo milk mozzarella, packed in water or whey—not the low-moisture, pre-shredded kind—as the fresh variety has the soft, creamy texture ideal for marinating.
How Long Does It Take to Marinate Mozzarella Balls?
Mozzarella balls should marinate for at least 4 hours, but for the best flavor, it’s ideal to let them sit overnight in the refrigerator. This allows the cheese to fully absorb the aromatic oils, herbs, and spices. Just remember to bring them to room temperature before serving to maximize their flavor and creaminess.
What Else Can I Marinate Mozzarella Balls In?
You can customize the recipe however you like, adding ingredients you like and have on hand at home: pitted Taggiasca olives, desalted capers, a diced celery stalk, eggplant in oil instead of cherry tomatoes, sliced almonds, drained anchovy fillets, and so on.
Can I Use Dried Herbs Instead of Fresh Ones?
Yes, you can use dried herbs instead of fresh ones when marinating mozzarella balls, especially if fresh herbs aren’t available. Dried herbs like oregano, thyme, or basil are more concentrated in flavor, so use them sparingly—about one-third the amount you would use for fresh. For the best results, let the dried herbs soak in the olive oil a bit before adding the mozzarella, so they rehydrate and release their aroma.
What Can I Use Marinated Mozzarella Balls For?
They’re perfect as an appetizer on antipasto platters, tossed into salads, skewered with tomatoes and basil for caprese bites, or served alongside crusty gluten-free bread. You can also add them to pasta dishes, grain bowls, or pizzas just before serving for a burst of creamy, herbed flavor.
Why Did My Marinate Solidify in The Fridge?
If your marinade solidified in the fridge, it's likely because it contains extra virgin olive oil, which naturally thickens or solidifies at cold temperatures. This is normal and doesn’t affect the quality. Simply let the marinated mozzarella sit at room temperature for 20–30 minutes before serving, and the oil will return to its liquid state.
Can I Make Them Ahead of Time?
Yes, marinated mozzarella balls are perfect for making ahead of time. In fact, preparing them a day in advance enhances their flavor as the cheese has more time to absorb the marinade. Just store them in an airtight container in the fridge and bring to room temperature before serving for the best taste and texture.
Do They Freeze Well?
Marinated mozzarella balls do not freeze well. Freezing alters the texture of fresh mozzarella, making it rubbery and grainy once thawed. Additionally, the olive oil in the marinade doesn't freeze or thaw evenly, which can cause separation and flavor loss.
How to Store Any Leftovers
To store leftover marinated mozzarella balls, place them in an airtight container and keep them in the refrigerator. Ensure the mozzarella is fully submerged in the marinade to maintain flavor and freshness. They’ll stay good for up to 3–4 days.
Ingredients
How to Make Mediterranean Marinated Mozzarella Balls
To prepare the marinated mozzarella, start by placing the mozzarella balls in a colander and letting them rest for 30 minutes to allow them to release some of their whey. Meanwhile, prepare the rest of the ingredients: toast the pine nuts in a nonstick pan until golden and release their full aroma.
To prepare the marinated mozzarella, start by placing the mozzarella balls in a colander and letting them rest for 30 minutes to allow them to release some of their whey. Meanwhile, prepare the rest of the ingredients: toast the pine nuts in a nonstick pan until golden and release their full aroma.
Drain the sun-dried tomatoes from their preserving oil, pat them dry with paper towels, and chop them with a knife. Then, place them in a bowl with the chopped garlic and fresh parsley.
Drain the sun-dried tomatoes from their preserving oil, pat them dry with paper towels, and chop them with a knife. Then, place them in a bowl with the chopped garlic and fresh parsley.
Season with salt, pepper, then season with extra virgin olive oil, chili pepper and chopped fresh basil. If you prefer, you can also add some dried oregano or a few mint leaves.
Season with salt, pepper, then season with extra virgin olive oil, chili pepper and chopped fresh basil. If you prefer, you can also add some dried oregano or a few mint leaves.
Mix well, add the pine nuts and the well-drained mozzarella balls to everything.
Mix well, add the pine nuts and the well-drained mozzarella balls to everything.
Transfer the mozzarella balls with their seasoning into a large, shallow baking dish, then cover them with cling film and leave them to marinate in the refrigerator for at least 4 hours. Then let them rest at room temperature for about ten minutes before serving.
Transfer the mozzarella balls with their seasoning into a large, shallow baking dish, then cover them with cling film and leave them to marinate in the refrigerator for at least 4 hours. Then let them rest at room temperature for about ten minutes before serving.
Enjoy!
Enjoy!
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