Marinated Mozzarella Balls with Lemon and Garlic
These Marinated Mozzarella Balls are the make-ahead appetizer I reach for when I want something that feels elevated without any day-of effort. Fresh ciliegine mozzarella soaks overnight in a bright marinade of lemon zest, garlic, fresh herbs, and good olive oil, and by the time you’re ready to serve, the flavor is deep, fragrant, and completely irresistible. Just pull them out of the fridge, let them come to room temperature, and they’re ready to go.
Aperitivo Hour, Always
For me this is a staple of aperitivo hour. I love putting these out alongside my Bruschetta with Pesto, Prosciutto e Melone, and a cold glass of Hugo Spritz — that combination of salty, sweet, herby, and bubbly is exactly what aperitivo hour should feel like. If you love easy Italian-inspired appetizers, you’ll also want to try my Marinated Olives and Feta and Homemade Marinated Goat Cheese.
Ingredients Notes
Fresh ciliegine or mozzarella pearls packed in water are what you want here; avoid vacuum-sealed mozzarella as it won’t absorb the marinade the same way. Drain them well and pat dry with paper towels before marinating — excess moisture dilutes the oil and mutes the flavor. The lemon zest is non-negotiable; it’s what makes this marinade taste bright rather than heavy. Use good quality extra virgin olive oil since it is the base of the entire marinade and the flavor will show. Fresh parsley and basil are the right herbs here; dried herbs won’t give you the same result.
How to Make Marinated Mozzarella Balls
- Drain the mozzarella balls and pat dry thoroughly with paper towels.
2. In a mixing bowl, combine olive oil, torn basil, chopped parsley, minced garlic, lemon zest, red pepper flakes, salt, black pepper, and Italian seasoning. Whisk until well combined.
3.Add the mozzarella!
4. Toss gently until every ball is evenly coated.
5. Transfer to an airtight container or mason jar and refrigerate for at least 2 hours, ideally overnight.
6. Before serving, pull from the fridge and let sit at room temperature for 20-30 minutes. Spoon into a shallow bowl with all the herbed oil and serve with crusty bread.
Did you try this recipe? I’d love to see it! Tag @alliehagerty on Instagram and leave a ⭐️⭐️⭐️⭐️⭐️ review below!
Marinated Mozzarella Balls with Lemon and Garlic
Equipment
- mixing bowl
- whisk
- Airtight container
Ingredients
- 7-8 oz fresh mozzarella balls ciliegine
- 3/4 – 1 cup extra-virgin olive oil
- 8 basil leaves torn
- 2 tablespoons chopped fresh parsley
- 4 garlic cloves minced
- 1/2 teaspoon red pepper flakes
- 1/8 teaspoon black pepper
- 1/4 teaspoon salt
- 1/2 teaspoon lemon zest
- 1/4 teaspoon Italian seasoning blend
Instructions
- In a mixing bowl, combine olive oil, torn basil, parsley, minced garlic, red pepper flakes, black pepper, salt, lemon zest, and Italian seasoning blend. Whisk until well combined.
- Add mozzarella balls to the marinade, tossing gently to coat evenly.
- Transfer mozzarella and marinade to an airtight container, then refrigerate for 2 hours to allow flavors to meld.
- Before serving, let mozzarella balls sit at room temperature for 15-20 minutes. Garnish with fresh herbs and enjoy!
Notes
- Make it the day before. The flavor improves dramatically overnight as the mozzarella absorbs the lemon, garlic, and herbs. This is the number one thing you can do to make this recipe better.
- Always bring to room temperature before serving. Cold mozzarella is rubbery and the olive oil will be solidified from the fridge. Pull it out 20-30 minutes before serving for the best texture and flavor.
- Dry the mozzarella well. Excess water from the packaging dilutes the marinade. Pat thoroughly with paper towels before adding to the oil.
- Use the leftover marinade oil. It is deeply flavored from the garlic, lemon, and herbs — spoon it over pizza, toss it with pasta, or use it as a dip for crusty bread.
- Storage: Keep in an airtight container or mason jar in the fridge for up to 4-5 days. If the oil solidifies, let it sit at room temperature for 20-30 minutes before serving.