How long should I marinade the mozzarella balls?

I recommend marinating the mozzarella balls for at least one hour in the fridge. But, if you have time, they will taste even better if you let them stay in the fridge overnight! The garlic and herb flavor permeates the mozzarella much better with a longer marinade time.

Why is the oil cloudy and hard after the mozzarella balls were in the fridge?

If you marinate the mozzarella balls in the fridge for longer than 1 hour or so, the olive oil will harden from the cold. If this happens, just let the mozzarella balls sit at room temperature for 30 - 40 minutes before serving.

What temperature should I serve the mozzarella balls?

You can serve the mozzarella either at room temperature or slightly chilled. But, for the best flavor and texture, I don't recommend serving them straight from the fridge, unless you did a short marinade time of 1 hour or less. This is both because the oil will solidify when cold, and because the flavors will be more muted when cold. I have found letting the mozzarella sit for 30 - 40 minutes at room temp before serving will provide the best serving temperature (slightly cool, but not overly cold!). And, this is also enough time for the oil in the marinade to re-liquefy.

What type of mozzarella should I use for marinated mozzarella balls?

To marinate mozzarella, the best type of fresh mozzarella to use (in my opinion) is ciliegine. This is because they are bite-sized, about the size of a cherry. (Ciliegine means "cherries" in Italian!) If you don't have ciliegine, you can also use bocconcini , which are slightly larger. You could also try using the smaller "pearl" size if you like, which would be a good option if you are going to use these in a salad. Finally, you could also use a log of fresh mozzarella cut into slices, which would be great served alongside crostini or slices of bread!

Marinated Mozzarella Balls

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5 from 2 reviews

This easy recipe for marinated mozzarella balls makes the perfect appetizer for the holidays or any time of year! With herbs, olive oil, garlic, and sun-dried tomatoes.

Author: Kate
Prep Time: 10 minutes
Inactive time: 1 hour
Total Time: 1 hour 10 minutes
Yield: 12 servings 1x
Category: appetizer, snack
Method: mix
Cuisine: American

Ingredients

Scale

16 ounces (454 g) fresh mozzarella balls (ciliegine/"cherry size") (see note 1)
1/2 cup (32 g) chopped fresh basil
2 tablespoons (6 g) finely chopped fresh rosemary
2 ounces (57 g) drained sun-dried tomatoes packed in oil, finely chopped (about 1/3 cup)
1 medium garlic clove, minced (see note 2)
3/4 cup (177 ml) extra-virgin olive oil
2 tablespoons (11 ml) red wine vinegar
3/4 teaspoon (4 g) salt, or to taste (see note 3)
1/2 teaspoon ground black pepper, or to taste
red pepper flakes, to taste (optional)

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Instructions

In a large bowl, add the extra-virgin olive oil, red wine vinegar, kosher salt, black pepper, and red pepper flakes (optional). Whisk together thoroughly to combine.
Add the chopped fresh basil, finely chopped fresh rosemary, finely chopped sun-dried tomatoes, and minced garlic to the bowl. Stir to combine.
Thoroughly drain the fresh mozzarella balls and add them to the bowl. Stir gently to combine the mozzarella balls with the marinade ingredients. Arrange the mozzarella balls so as many are covered with the marinade as possible. (Or, transfer the mozzarella and marinade into glass jars, which will help the marinade more fully cover the mozzarella balls.)
Cover the bowl (or jars) and refrigerate for at least 1 hour or overnight (see note 4).

Notes

Ciliegine are bite-sized fresh mozzarella balls (about the size of a cherry!). If you don't have ciliegine, you can also use bocconcini, which are slightly larger, or cut a log of fresh mozzarella into slices (a good option if serving with bread!).

If you don't enjoy the bold flavor of raw garlic, omit the garlic altogether or reduce it to only 1/2 clove.

You can make this recipe with any type of salt you have on hand. Use the 3/4 teaspoon measurement if using fine grain salt or Morton kosher salt. To use Diamond Crystal kosher salt, increase the amount to 1 1/4 teaspoons. Or, go by the weight measurement (4 g).

The longer you allow the mozzarella balls to marinate, the more intense the flavor will be! Depending on how long the mozzarella balls have been in the fridge, the olive oil may solidify from the cold. If this occurs, let the mozzarella balls sit at room temperature for 30 -40 minutes before serving.

The nutrition information below is an estimate provided by an online nutrition calculator, and should not be considered a substitute for professional medical, health, or nutritional advice. See our full nutrition disclosure policy.

Nutrition

Serving Size: 1/12 recipe
Calories: 225
Sugar: 0 g
Sodium: 189 mg
Fat: 22.5 g
Saturated Fat: 7.2 g
Carbohydrates: 1.3 g
Fiber: 0.5 g
Protein: 6.9 g
Cholesterol: 27 mg

Find it online: https://nibbleanddine.com/marinated-mozzarella-balls/