How to Make Marinated Mozzarella Balls (a.k.a. Bocconcini in Liquid Gold)
Those dreamy little mozzarella balls swimming in herb-infused liquid? Yeah, those. They’re called bocconcini, and when marinated at home, they go from store-bought snack to full-blown crunchy mom goddess status. Perfect for charcuterie boards, lunchboxes, or sneaky midnight fridge raids.
What You’ll Need
- 1 container of fresh mozzarella balls (bocconcini or ciliegine), drained
- 1/2–3/4 cup olive oil (extra virgin preferred)
- 2–3 cloves garlic, smashed
- Fresh herbs: rosemary, thyme, oregano, or basil
- Optional: red pepper flakes, lemon zest, cracked pepper, or sun-dried tomatoes
- Clean glass jar with lid
Let's Make Dairy Magic
- Drain and dry the mozzarella balls gently with a paper towel. You want them to absorb flavor, not sit in leftover brine.
- Layer the flavor. In a clean jar, toss in garlic, herbs, and any optional mix-ins.
- Add the mozzarella. Pack the cheese balls into the jar without squishing them.
- Pour in the oil. Cover the mozzarella completely. Tilt the jar to release any air bubbles.
- Seal and refrigerate. Let them marinate at least 12 hours - 24+ is where the flavor party peaks.
Crunchy Mom Notes
- Use within a week for best flavor and safety.
- Let them sit at room temp for 10–15 minutes before serving to soften the olive oil and bring out the full flavor.
- The leftover herby oil? Use it on roasted veggies, sourdough, or salad dressing. Waste nothing.
Why These Little Beauties Slay
Packed with protein, calcium, and healthy fats - plus herbs that are basically potion ingredients -these marinated mozzarella balls hit that sweet spot between nourishing and indulgent.
Wrap It Up
Making your own marinated bocconcini is easy, customizable, and ridiculously fancy-feeling. A tiny jar of creamy, herby joy that screams “I forage my snacks like a forest elf with kitchen privileges.”
