|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 36g||46%|
|Saturated Fat 13g||67%|
|Total Carbohydrate 3g||1%|
|Dietary Fiber 1g||3%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Marinated baby mozzarella balls are all the rage these days. You can pick up these little gems at supermarket delis at a premium price. Save money by making your own marinated baby mozzarella balls at home with this recipe.
In this recipe, purchased bocconcini or ciliegine mozzarella balls are marinated in olive oil, fresh herbs, lemon juice, and salt. The mozzarella balls need to marinate for 4 hours at room temperature, so plan accordingly if you're serving them for a party.
- 1 tablespoon fresh parsley (coarsely minced)
- 1 tablespoon fresh basil (coarsely minced)
- 1 tablespoon fresh oregano (coarsely minced)
- 1/2 cup olive oil (good quality)
- 2 teaspoons lemon juice
- 1/4 teaspoon salt
- 1 pound fresh baby mozzarella cheese balls (bocconcini or ciliegine, drained)
Gather the ingredients.
Place parsley, basil, oregano, olive oil, lemon juice, and salt in a zip-top bag large enough to hold the mozzarella. Massage to combine.
Add the drained baby mozzarella cheese balls, seal, and toss bag to coat the cheese.
Open the bag, squeeze out all the air, and re-seal.
Let mozzarella balls sit in the marinade at room temperature for 4 hours before serving.
Serve and enjoy.
Mozzarella cheese comes in many different varieties—fresh, smoked, cow's milk, buffalo milk (latte di bufala), and more.
Creamy, milky fresh mozzarella is mild flavored and sold in different shapes. Regular mozzarella balls are about the size of a small orange. Bocconcini are slightly smaller balls (about the size of an egg), and ciliegine are smaller still, about the size of a cherry.
They can be marinated or left plain and stored in whey—the drained liquid from the cheese-making process.