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.
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.Print