Learn how easy it is to make your own marinated mozzarella pearls with this simple recipe and only 6 ingredients! It’s perfect to add to your antipasto platter. It’s low-carb, Vegetarian and gluten-free.
Having a lot of Italian recipes on my site, I just had to add one for marinated mozzarella balls so my readers can add it to their antipasto platter to make it even more spectacular. Think about having this dish right next to homemade roasted red peppers, prosciutto and soppressata!
Disclosure: This post may contain Amazon affiliate links. If you make a purchase, I’ll receive a very small commission but, the price you pay is the same. Clicking on the link takes you straight to YOUR Amazon account.
Marinated Mozzarella Pearls Recipe
Fresh Mozzarella Pearls
Mozzarella Cheese Balls come in a few sizes. There’s the large, oblong ones, baseball size, one-inch size and now there’s the pearls, which are even smaller. They’re so cute and are perfect for nibbling.
When using fresh mozzarella, it’s best to consume it within two to three days of opening and try to use it as soon as you buy it. Don’t let it sit in the refrigerator until close or past the expiration date because its freshness decreases fast. It is made with milk after all.
Extra Virgin Olive Oil
You’ve heard it referred to as “good oil” or “EVOO” and I too will reiterate that you need to use a really good quality, dark green extra virgin olive oil to make this recipe because it adds great flavor to it.
I know it’s pricy but, it’s so worth it!
As a matter of fact, I used my family’s homemade EVOO that they sent me from Italy and it’s so, so GREAT! You can’t even imagine. I save it for salads and dipping bread into because I want to taste the flavor in its pure form. Delizioso!
I used fresh Italian flat leaf parsley and fresh oregano for this recipe. You could also add fresh basil leaves if you’d like or if you would rather use basil instead of the parsley or oregano, that’s good too.
I don’t recommend using dried herbs for this recipe because fresh herbs add more flavor. Hence, this recipe will taste fresh. It’s great to make in the summer when you have your herb garden blooming.
As I mentioned above, I used fresh flat leaf Italian parsley. If you only have the curly parsley, that will work too. There are many Italian recipes you can use parsley in but, the first one that comes to mind is my most popular recipe- Authentic Italian Sunday Gravy Recipe (Tomato Sauce) or a pasta salad like Mediterranean Orzo Pasta Salad.
Fresh oregano is nice to use in this recipe because of it’s extra fresh flavor. You can buy it the produce section of your grocery store where you’d find the herbs. Look for Italian herbs that are sold together as you don’t need a lot for this recipe.
However, you can use leftover fresh oregano to make Easy Italian Roasted Red Peppers. Also, I’ll use it to make pizza sauce.
As I mentioned above, you can add a little to this recipe or in place of the oregano. It will be delicious either way.
Red Pepper Flakes
I use some crushed red pepper flakes for this recipe to give it some zing but, you can easily omit it if you don’t care for a little heat. You may also increase or decrease the amount used based on your preferences.
I use freshly cracked black pepper in this recipe because it adds some more fresh flavor and that’s what I’m looking for in a marinade to really make the flavors pop.
I like serving and storing marinated mozzarella pearls in mason jars (in the refrigerator, NOT pantry) or glass jars with lids in the refrigerator.
As I already mentioned, marinated mozzarella pearls are perfect to add to a charcuterie board especially if it’s one made up of Italian meats and cheeses.
Marinated Mozzarella Balls
Marinated mozzarella balls pick up the flavors of fresh herbs and extra virgin olive oil.
Fresh mozzarella cheese doesn’t last long once opened and should be consumed as close to buying it as possible because it’ll taste the best the sooner you open it.
Always check the expiration dates on the mozzarella containers and choose the date that is furthest away. Keep that in mind when you buy it.
Marinated mozzarella pearls are the perfect appetizer because the marinade can be made ahead and then added to the mozzarella balls the day before serving or a minimum of eight hours or overnight.
They taste great alone or served with other Italian appetizers like an antipasto with Italian cured meats, cheeses and olives. Serve them with Italian crusty bread.
You may also like:
See more ITALIAN recipes.
I took this recipe to Weekend Potluck.
Italian Marinated Mozzarella Pearls
- 1/2 cup extra virgin olive oil
- 8 oz fresh mozzarella cheese pearls
- 1 tbsp fresh parsley
- 1 tbsp fresh oregano
- 3 cloves garlic
- 2 dashes crushed red pepper flakes
- 1/4 tsp black pepper
- 1/4 tsp salt or to taste
- First, add the mozzarella pearls to a colander to drain the liquid.
- Then, make the marinade: Add the extra virgin olive oil, fresh parsley, oregano, garlic, crushed red pepper flakes, black pepper and salt to a large bowl and stir together.
- Next, add the drained mozzarella pearls to the marinade and stir together. Push down the mozzarella down under the marinade. You may need to transfer it to a smaller, taller bowl such as a Mason jar as shown in the picture of this recipe card. Let them marinate for a minimum of eight hours or overnight.