These gorgeous mini mozzarella ball balls are tossed with a zingy, lemony, herb-packed marinade to make the best, easiest party snack that takes just 10 minutes to make. Serve up with crispy pita chips, fresh focaccia or in a bowl by itself with skewers on the side.
I am all about party snacks that deliver so much flavour, for so little effort. And these cute little marinated mozzarella balls are always a crowd-pleaser. Mozzarella is a wonderful blank canvas, so it’s PERFECT for marinating. It’s creamy and mild so can carry strong flavours, and it’s gorgeous with this delicious marinade. It’s packed with fresh herbs, lemon zest and my favourite secret ingredient that truly makes everything better – sweet chilli jam.
I guarantee your guests will be crowding around these (so I recommend making a double batch!) They take just 10 minutes, use mainly cupboard staples and are MUCH cheaper than those tiny pots of marinated mozzarella you can buy at the store.
Ingredients
We’re using cupboard staples here – but you can get creative and use what you like and what you have to hand.
- Mini mozzarella balls. Also called bocconcini, these little guys are SO cute and the perfect size for party snacks. You’ll find them in larger grocery stores or delis, in the cheese section.
- Olive oil. Because this forms the base of the marinade, you want to go for a high-quality, extra virgin olive oil if possible.
- Chilli flakes. You only need 1 teaspoon, but if you’re worried about heat, you can leave it out.
- Sweet chilli jam. Probably my most used condiment (I feel stressed if I don’t have it on hand!), this takes the mozzarella to another level. Sweet, savoury and packed with Asian-style flavours, I highly recommend including it if possible. You could use any sweet chilli sauce, honey, or maple syrup too.
- Herbs. I’m using fresh rosemary, thyme and basil, but you could use dried if you like. If you’re making this ahead of time for a party, the bright colour of the herbs will dull a little the longer they sit in the oil, so just keep that in mind. You could use mint, flat-leaf parsley or oregano too.
How to make them
Drain your mozzarella balls using a sieve or colander, then pat them dry with a paper towel. Add all your ingredients for the marinade into a small bowl, then mix to combine well.
Set the drained mozzarella in a shallow bowl, then pour over the marinade. Give the mozzarella a gentle toss through the marinade, then you’re ready to serve. You can leave them to marinate longer – but they’re great served straight away too.
Got a question?
It will keep well for 5 days in the fridge in an airtight container or jar. I like to use a jar because it means the mozzarella is more submerged in the oil.
This is totally normal! Olive oil will slightly solidify when stored in the fridge, but when you bring it back to room temperature, it quite quickly goes back to normal.
The options are endless, but here are some ideas to get you started –
– serve as part of an antipasti/grazing board alongside marinated olives, marinated feta, pita chips, sourdough crackers, crudites and a selection of dips.
– spoon onto bread or crostini for an easy lunch or party bite. It’s great with no-knead focaccia, rosemary parmesan bread, Vogel’s style seed bread or soft garlic flatbreads.
– toss through pasta or salads to add a lovely little creamy bite. It’s great in this orzo pesto salad too.
– scatter on top of homemade pizza in place of regular mozzarella for even more flavour.
– serve in a bowl by itself with some skewers and a cocktail!
Like this recipe? Here are more quick party ideas
If you make this recipe, I’d love to hear from you! You can leave me a comment below.
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10 Minute Marinated Mini Mozzarella Balls (Bocconcini)
- Total Time: 10 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
These gorgeous mini mozzarella ball balls are tossed with a zingy, lemony, herb-packed marinade to make the best, easiest party snack that takes just 10 minutes to make. Serve up with crispy pita chips, fresh focaccia or in a bowl by itself with skewers on the side.
I guarantee your guests will be crowding around these (so I recommend making a double batch!) They also use mainly cupboard staples and are MUCH cheaper than those tiny pots of marinated mozzarella you can buy at the store.
Ingredients
- 250g/9oz mini mozzarella balls (bocconcini)
- 1/2 cup olive oil
- 1 teaspoon chilli flakes
- 3 garlic cloves, crushed
- 2 sprigs fresh rosemary, finely chopped
- 1 tablespoon fresh thyme leaves
- A handful of fresh basil leaves, finely chopped
- 1 teaspoon flaky salt
- 1/2 tablespoon sweet chilli jam
- Zest of 1 lemon
Instructions
- Prepare the mozzarella. Drain the mini mozzarella balls in a sieve or colander over the sink, then use a paper towel to pat them dry. Set aside in a shallow bowl.
- Mix the marinade. Add 1/2 cup olive oil, the crushed garlic, 1 teaspoon of chilli flakes, rosemary, thyme, basil, flaky salt, 1/2 tablespoon of sweet chilli jam and the zest of 1 lemon to a small bowl. Mix to combine well.
- Mix the marinade with the mozzarella. Pour the marinade all over the drained mozzarella, then gently toss to combine. You can serve the mozzarella balls right away, but they get even better the longer you let them sit in the marinade. Serve at room temperature for the best flavour.
Notes
STORAGE INSTRUCTIONS: The mozzarella will be fine for 5 days stored in the fridge – I like to store it in a glass jar so that more of the mozzarella is submerged in the marinade – but a regular airtight container will be fine. The fresh herbs will dull in colour after the first couple of days, so keep that in mind if you’re prepping ahead for entertaining.
INGREDIENT NOTES: You can get as creative as you like with this recipe. Oregano or mint would be great here too, as would flat-leaf parsley. Skip the chilli flakes if you’re worried about spice, or replace the sweet chilli jam with honey or maple syrup. There is a decent amount of garlic in the marinade, so you could reduce the amount (or increase it!) if you like, or use confit garlic. Similarly, you could use lime zest or orange zest in place of the lemon. This marinade is also gorgeous with a whole, regular sized mozzarella, or burrata.
SERVING SUGGESTIONS: The mozzarella is perfect as part of an antipasti/grazing party spread – serve up with skewers, pita chips, sourdough crackers or fresh bread (no-knead focaccia, rosemary parmesan bread, Vogel’s style seed bread or soft garlic flatbreads are great options). It’s also delicious tossed through salads (it’s FAB in orzo pesto salad) or pasta, scattered onto pizza, or just served up on toast (you could replace the burrata with the mozzarella in roasted tomato toast or hot honey toast)
- Prep Time: 10
- Category: snacks
- Method: no cook
- Cuisine: mediterranean
Nutrition
- Serving Size: 3 balls
Keywords: marinated mozzarella
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