Marry These Pioneer Woman Marinated Mozzarella Balls are one of those things that seem too fancy for how easy they are. Creamy little cheese balls, soaked in oil and lemon and garlic and herbs. It’s like a salad but for people who hate salad. Fast, no cooking, looks impressive. Done in 10 minutes — if you don’t count the wait time.
Jump to RecipeIngredients Needed
- 2 tablespoons chopped fresh parsley and/or basil leaves: whatever green stuff you’ve got. mix ’em if you’re wild.
- 2 tablespoons fresh lemon juice: adds brightness. no bottle stuff, please.
- 2 teaspoons lemon zest: yep, zest it before you juice it. trust me.
- 1 garlic clove, grated: not chopped. grated. it melts in better.
- ¼ teaspoon red pepper flakes: tiny heat. not spicy-spicy.
- ¼ teaspoon sea salt: helps bring everything to life.
- ⅔ cup extra-virgin olive oil: enough to drown the cheese. in a good way.
- 8 ounces ciliegine fresh mozzarella cheese balls, drained and patted dry: these are the tiny ones. looks like baby bocconcini. don’t use dry cubes.
How To Make Pioneer Woman Marinated Mozzarella Balls
Mix the Marinade:
Grab a clean jar. Add herbs, lemon juice, zest, garlic, red pepper flakes, salt, and about half the oil. Stir it around. Smells amazing already.
Add the Mozzarella:
Toss in the mozzarella balls. Pour the rest of the olive oil on top. If the cheese isn’t fully covered, add more oil. Or tilt the jar a bit. Whatever works.
Let It Chill:
Seal the jar. Put it in the fridge for at least 1 hour. Longer is better. Overnight = flavour bomb. Shake it now and then if you remember.
Done:
Serve cold or room temp. Toothpicks if you’re feeling fancy. Eat straight out of the jar if no one’s looking.
Recipe Tips
- Use fresh mozzarella — the little wet balls, not shredded or dry blocks.
- Zest the lemon before you cut it. I forget every single time.
- Let it marinate at least an hour. Two is better. Overnight? Heaven.
- Make sure the oil covers everything. Oil is the flavor vehicle here.
How to Store & Reheat
- Room Temperature: Nope. Needs the fridge.
- Fridge: Airtight container, up to 5 days.
- Reheat: Warm slightly in a skillet on low heat. Or microwave 20–30 seconds if you must. Still better cold, tbh.
Nutrition Facts (Approx. per 1 oz serving)
- Calories: 130
- Sodium: 40mg
- Protein: 3g
- Fat: 13g
- Carbs: 0g
- Fibre: 0g
- Sugar: 0g
FAQs
Can I use dried herbs instead?
You can, but it’s not the same. Fresh makes a difference here.
Is this safe unrefrigerated?
Nope. Dairy + oil = bacteria playground. Keep it cold.
Can I reuse the marinade oil?
Yes. Use it on pasta, salad, bread. Just don’t keep it longer than 5 days.
Can I make this with bigger mozzarella?
Sure. Just cut into bite-sized chunks. But the mini ones are cute.
Can I add other things?
Yeah. Olives, sun-dried tomatoes, cherry tomatoes… go wild.
Pioneer Woman Marinated Mozzarella Balls Recipe
Course: Side DishCuisine: AmericanDifficulty: Easy6
servings10
minutes130
kcalCreamy mozzarella balls soaked in lemon, garlic, herbs, and olive oil — no cooking, no stress, just fresh, flavourful bites ready for any snack board or lazy weekday.
Ingredients
2 tbsp chopped fresh parsley and/or basil
2 tbsp fresh lemon juice
2 tsp lemon zest
1 garlic clove, grated
¼ tsp red pepper flakes
¼ tsp sea salt
⅔ cup extra-virgin olive oil (or more as needed)
8 oz ciliegine mozzarella balls, drained + patted dry
Directions
- In a jar, mix herbs, lemon juice + zest, garlic, red pepper flakes, salt, and ⅓ cup olive oil.
- Add mozzarella balls.
- Pour remaining oil on top until cheese is fully covered.
- Seal + refrigerate for at least 1 hour.
- Serve cold or room temp.
Notes
- Use soft, fresh mozzarella for best result.
- Marinate at least 1 hour, but overnight is better.
- Keep mozzarella fully submerged in oil.
- Shake the jar once or twice while chilling.
