Hamdi Saidani Pioneer Woman marinated mozzarella balls are bite-sized fresh mozzarella soaked in olive oil with basil, oregano, thyme, red pepper flakes, and lemon zest, ready in about 10 minutes plus marinating time.
Ree makes these as part of her Bruschetta Bar to Go on Food Network, from The Pioneer Woman episode “Things to Bring.” She packs the mozzarella into a mason jar with fresh herbs and olive oil so everything marinates on the way to the party. The technique works just as well as a standalone appetizer.
The lemon zest is what separates this from every other marinated mozzarella you have tried. Ree peels it in wide shards instead of grating it, so the oil picks up a slow citrus flavor without turning bitter. Skip the zest and the whole jar tastes flat.
Pioneer Woman Marinated Mozzarella Balls
Description
Fresh mozzarella balls shaken in a mason jar with olive oil, three fresh herbs, red pepper flakes, and strips of lemon zest. Pack them a day ahead and the flavor only gets better.
Ingredients
Instructions
- Drain the mozzarella. Pat the balls dry with a paper towel so the oil and herbs cling to the cheese instead of sliding off.
- Layer the jar. Add the mozzarella, basil, oregano, thyme, red pepper flakes, lemon zest shards, and a pinch of salt and pepper to a clean mason jar.
- Add the oil. Pour in the olive oil until everything is just covered, adding more if needed to fill to the top of the cheese.
- Shake and seal. Put the lid on tight and shake the jar a few times so the herbs and oil coat every ball.
- Marinate. Refrigerate for at least 2 hours, or overnight for stronger flavor. Shake the jar once or twice while it sits.
- Serve. Let the jar sit at room temperature for 15 to 20 minutes before serving so the olive oil loosens up. Spoon the balls onto a plate or serve straight from the jar with toothpicks.
FAQs
Why does Ree peel the lemon zest in shards instead of grating it?
Wide shards release citrus oil slowly into the olive oil over hours, giving you a clean lemon flavor that builds over time. Grated zest dumps all its oils at once and can turn bitter, especially if the jar sits overnight.
Shards are also easy to fish out before serving if anyone finds the texture distracting. With grated zest, tiny pieces stick to every ball and you cannot remove them.
Can you use dried herbs instead of fresh?
You can, but cut the amount in half because dried herbs are more concentrated. Use 3/4 teaspoon each of dried basil and oregano and 1/4 teaspoon dried thyme.
Fresh herbs give the oil a brighter, greener flavor that dried versions cannot match. If you go dried, add them a full day ahead so they have time to rehydrate in the olive oil and release their flavor.
How long can you marinate the mozzarella balls?
Two hours is the minimum for the herbs and lemon to come through. Overnight is the sweet spot because the oil absorbs every flavor without the cheese texture changing.
After three days the mozzarella starts to soften too much and the lemon zest turns bitter. Keep the jar sealed in the fridge and use it within three days for the best texture and taste.
Why let the jar sit at room temperature before serving?
Cold olive oil turns thick and cloudy, which mutes the herb flavor and coats your mouth in a waxy layer. Fifteen to twenty minutes on the counter brings the oil back to a smooth, pourable state.
The mozzarella also tastes better at cool room temperature than straight from the fridge. Cold cheese has less flavor because the fat is too firm to release its milky sweetness on your tongue.
What type of mozzarella works best for this recipe?
Ciliegine, the cherry-sized fresh mozzarella balls sold in water, are the right choice. They fit in a mason jar, marinate evenly, and each one is a single bite.
Avoid low-moisture block mozzarella because it is too dense and rubbery to absorb the marinade. Large fresh mozzarella balls can work if you cut them into bite-sized pieces, but they tend to fall apart after a day in oil.
