Marinated Bocconcini Balls

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This easy and quick appetizer will leave guests wanting more! These simple marinated bocconcini balls have flavors of lemon, parsley and basil, and are wonderfully fresh and creamy.

Marinated Bocconcini balls in a blue bowl.

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If you are looking for a quick appetizer that's going to impress, you cannot go wrong with this marinated bocconcini recipe. Seasoned with fresh herbs and lemon juice, they are perfect for a casual bite.

Simple but flavorful, this recipe comes together in minutes.

Be sure to try my Marinated Feta Recipe too!

Why you will love this recipe!

Make Ahead: You can easily make up this recipe a few days ahead of time.
Quick and easy: This is such a simple recipe that takes 10 minutes to make with just a few fresh ingredients.
Dietary info: These marinated bocconcini balls are vegetarian, gluten-free and low carb and keto friendly.

Bocconcini balls in a small serving bowl on a plate.

Ingredients and Notes

Extra Virgin Olive Oil: Use a good quality extra virgin olive oil for this recipe. If you don't like the strong taste, you can use extra light olive oil that has less flavor.
Lemon: Use the juice and zest of one lemon.
Herbs: Fresh herbs and color and flavor to the marinated cheese. This recipe uses basil and flat-leaf parsley. Chop finely.
Red Pepper Flakes: Optional, but I love to add just a few for a little spice.
Salt and Black Pepper
Bocconcini Cheese: A variation of mozzarella cheese that is smaller and has a creamier texture. They are the perfect size for snacking!

How to marinate bocconcini balls

Be sure to scroll down for the full recipe!

Add the oil, herbs, lemon zest, lemon juice and seasonings to a jar or bowl.
Place in the bocconcini cheese and top up with more oil.
Cover and refrigerate.

Oil, lemon juice and herbs in a jar. — Mix the marinade ingredients together.

Bocconcini balls in an oil marinade. — Mix the marinade ingredients together.

Serving Suggestions

These marinated bocconcini balls are perfect to serve as an appetizer with friends. They are a great addition to fresh salads too, they work perfectly in my caprese salad cucumber boats. I also love to make skewers with them, threading them on with some fresh basil and cherry tomatoes.

Recipe Variations

It's easy to make this recipe your own!

Add in some minced garlic.
Use different herbs like oregano, thyme or rosemary.
Try swapping the lemon juice for some balsamic vinegar.

Frequently Asked Questions

Can you use dried herbs?

I love the appearance of fresh herbs in this appetizer, but you can use dried if that's what you have. If you use dried herbs, it's best to let the bocconcini marinate for at least 6 hours to allow the flavors to develop.

Can you use regular olive oil?

I prefer to use extra virgin olive oil as it has a more robust flavor that works so well with the creamy cheese. You can use regular olive oil, but it won't be as flavorful.

Can I use mozzarella instead of bocconcini?

Mozzarella and bocconcini are very similar Italian cheeses and you can substitute easily for this recipe. You can use mini mozzarella balls (pearl mozzarella) or use a large fresh mozzarella ball and cut it in to smaller pieces.

Make Ahead and Storage

You can make up the marinated Bocconcini balls up to 4 days ahead of time. Store them covered either in the fridge or at room temperature.

If you have been keeping them in the fridge, bring them out at room temperature a couple of hours before serving. The oil will solidify in the fridge, so bring it out to warm it back up.

Marinating Bocconcini balls in a glass jar.

Recipe Notes and Tips

Chop the fresh herbs as finely as you can.
Make sure that the cheese is fully covered with the oil.
You can store the cheese in the fridge, but let it come to room temperature to serve.