20 Creamy Mozzarella Ball Recipes for Cheesy Delights

There’s something undeniably magical about biting into a creamy mozzarella ball—whether it’s melted over crispy pizza, tucked into a gooey sandwich, or starring in a fresh Caprese salad. If you’re as obsessed with this dreamy cheese as we are, you’re in for a treat! From quick weeknight dinners to indulgent comfort food, these 20 mozzarella-packed recipes will have you reaching for seconds (and thirds). Let’s get cheesy!

Classic Caprese Salad with Fresh Mozzarella Balls

Nothing beats the simplicity of a Caprese salad—juicy tomatoes, creamy mozzarella, and fragrant basil come together for a bite of summer on a plate.

Ingredients:

• 1 pint cherry tomatoes, halved
• 8 oz fresh mozzarella balls (ciliegine), drained
• 1/4 cup fresh basil leaves, torn
• 2 tbsp extra-virgin olive oil
• 1 tbsp balsamic glaze
• 1/2 tsp flaky sea salt
• 1/4 tsp freshly ground black pepper

Instructions:

1. In a large bowl, gently toss the cherry tomatoes and mozzarella balls with 2 tbsp extra-virgin olive oil until lightly coated.
2. Arrange the mixture on a serving platter, then scatter 1/4 cup torn basil leaves over the top.
3. Drizzle with 1 tbsp balsamic glaze, then sprinkle with 1/2 tsp flaky sea salt and 1/4 tsp black pepper.

The magic here is in the textures—silky mozzarella, burst-in-your-mouth tomatoes, and that sweet-tangy balsamic finish make every forkful irresistible.

Tip: For the best flavor, let the salad sit at room temperature for 10 minutes before serving to let the juices mingle.

Mozzarella Ball Stuffed Garlic Bread

Imagine pulling apart golden, buttery bread to reveal gooey pockets of melted mozzarella—this twist on garlic bread is pure comfort food magic.

Ingredients:

• 1 (16 oz) loaf French bread, halved lengthwise
• 1/2 cup (1 stick) unsalted butter, softened
• 4 cloves garlic, minced
• 2 tbsp finely chopped fresh parsley
• 1/2 tsp salt
• 1/4 tsp black pepper
• 8 oz fresh mozzarella balls (ciliegine size), drained
• 1/4 cup grated Parmesan cheese

Instructions:

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. In a bowl, mix softened butter, minced garlic, parsley, salt, and black pepper until combined.
3. Spread the garlic butter evenly over both cut sides of the bread. Use a spoon to create 12 small wells in the bottom half (about 1-inch deep), spacing them evenly.
4. Press a mozzarella ball into each well, then sandwich the bread halves back together. Wrap tightly in foil, leaving the top slightly open.
5. Bake for 15 minutes, then unwrap foil and sprinkle Parmesan over the top. Bake uncovered for 5–7 more minutes until the cheese is bubbly and the edges are crisp.

The best part? Tearing into this bread releases steamy, stretchy cheese pulls—perfect for sharing (or not!).

Tip: For extra flavor, add a pinch of red pepper flakes to the garlic butter.

Baked Mozzarella Ball Arancini

These crispy, cheesy arancini are a fun twist on the classic—baked, not fried, but just as indulgent with a molten mozzarella center.

Ingredients:

• 2 cups cooked and cooled risotto (leftover works great!)
• 4 oz fresh mozzarella balls (ciliegine size, about 1-inch diameter)
• 1/2 cup all-purpose flour
• 2 large eggs, beaten
• 1 cup Italian-style breadcrumbs
• 1/2 tsp garlic powder
• 1/2 tsp dried oregano
• 1/4 tsp salt
• Olive oil spray
• 1/4 cup marinara sauce (for serving)

Instructions:

1. Preheat oven to 425°F and line a baking sheet with parchment paper. Lightly spray with olive oil.
2. In a small bowl, mix breadcrumbs, garlic powder, oregano, and salt.
3. Scoop 2 tbsp risotto into your palm, flatten slightly, and place a mozzarella ball in the center. Enclose completely, rolling into a smooth ball.
4. Roll each ball in flour, dip in beaten eggs, then coat evenly with breadcrumb mixture. Place on the baking sheet.
5. Lightly spray arancini with olive oil. Bake for 20–22 minutes until deeply golden and crisp.
6. Serve immediately with warm marinara sauce for dipping.

The magic here? The mozzarella stays perfectly gooey inside without leaking—thanks to the tight risotto seal. No messy frying required!

Tip: For extra crunch, toast the breadcrumbs in a dry skillet for 2 minutes before coating.

Mozzarella Ball and Tomato Skewers with Basil Pesto

These vibrant skewers are a fuss-free appetizer that feels fancy—juicy tomatoes, creamy mozzarella, and a drizzle of homemade pesto come together in minutes.

Ingredients:

• 8 oz fresh mozzarella balls (ciliegine size), drained
• 1 pint cherry tomatoes
• 1/4 cup fresh basil leaves, packed
• 2 tbsp pine nuts
• 1 small garlic clove
• 1/4 cup extra-virgin olive oil
• 1/4 tsp salt
• 1/8 tsp black pepper
• 8 (6-inch) wooden skewers

Instructions:

1. In a food processor, combine basil, pine nuts, garlic, salt, and pepper. Pulse until finely chopped. With the motor running, slowly drizzle in olive oil until smooth. Set aside.
2. Thread 1 mozzarella ball and 1 tomato onto each skewer, alternating until all are used (about 3-4 pieces per skewer).
3. Arrange skewers on a platter and drizzle generously with pesto. Serve immediately.

The creamy-cool mozzarella balances the bright pesto and sweet tomatoes, making these skewers irresistible at room temperature—perfect for grazing.

Tip: For a make-ahead option, prep the pesto and skewers separately, then assemble just before serving to keep the basil vibrant.

Creamy Mozzarella Ball Pasta Bake

This gooey, comforting pasta bake is a crowd-pleaser—thanks to melty mozzarella balls that burst with creamy goodness in every bite.

Ingredients:

• 12 oz penne pasta
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 (24 oz) jar marinara sauce
• 1/2 cup heavy cream
• 1 tsp dried basil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 (8 oz) package fresh mozzarella balls (ciliegine size)
• 1/2 cup grated Parmesan cheese

Instructions:

1. Preheat oven to 375°F. Cook penne according to package instructions until al dente; drain.
2. Heat olive oil in a large skillet over medium. Add garlic and sauté for 1 minute until fragrant. Pour in marinara sauce, heavy cream, dried basil, salt, and black pepper. Simmer for 5 minutes, stirring occasionally.
3. Toss cooked penne with the sauce, then fold in mozzarella balls. Transfer to a greased 9×13-inch baking dish and sprinkle with Parmesan.
4. Bake for 20 minutes until bubbly and golden on top. Let rest 5 minutes before serving.

The magic here? Those little mozzarella balls melt into creamy pockets, making each forkful extra indulgent.

Tip: For a crispy top, broil for the last 2 minutes—just keep an eye on it!

Mozzarella Ball and Spinach Stuffed Chicken Breast

Juicy chicken breasts get a gourmet upgrade with a gooey mozzarella and spinach filling—perfect for impressing guests without the fuss!

Ingredients:

• 4 boneless, skinless chicken breasts (about 6 oz each)
• 4 small mozzarella balls (ciliegine, 1 oz each)
• 1 cup fresh spinach, finely chopped
• 2 cloves garlic, minced
• 1 tsp dried oregano
• 1 tsp salt
• ½ tsp black pepper
• 2 tbsp olive oil
• ½ cup marinara sauce (for serving)

Instructions:

1. Preheat oven to 400°F. Use a sharp knife to cut a deep pocket into the side of each chicken breast.
2. In a bowl, mix spinach, garlic, oregano, ½ tsp salt, and ¼ tsp black pepper. Stuff each chicken breast with 1 mozzarella ball and a quarter of the spinach mixture. Secure with toothpicks.
3. Rub chicken with olive oil and sprinkle with remaining ½ tsp salt and ¼ tsp black pepper. Sear in an oven-safe skillet over medium-high heat for 3 minutes per side until golden.
4. Transfer skillet to the oven and bake for 15–18 minutes, until chicken reaches 165°F internally. Rest for 5 minutes before serving with warmed marinara sauce.

The melted mozzarella oozes into the garlicky spinach, creating a restaurant-worthy center in every bite. Tip: For extra flavor, tuck a sun-dried tomato into the stuffing alongside the mozzarella!

Grilled Mozzarella Ball and Vegetable Kabobs

These colorful kabobs are a summer grilling dream—juicy mozzarella balls and crisp veggies get a smoky char, while a garlic-herb marinade ties everything together.

Ingredients:

• 12 oz small mozzarella balls (ciliegine), drained
• 1 red bell pepper, cut into 1-inch pieces
• 1 zucchini, sliced into ½-inch rounds
• 1 cup cherry tomatoes
• ¼ cup olive oil
• 2 tbsp balsamic vinegar
• 2 garlic cloves, minced
• 1 tsp dried oregano
• ½ tsp salt
• ¼ tsp black pepper
• 8 (10-inch) wooden skewers, soaked in water for 30 minutes

Instructions:

1. In a bowl, whisk together ¼ cup olive oil, 2 tbsp balsamic vinegar, 2 minced garlic cloves, 1 tsp oregano, ½ tsp salt, and ¼ tsp black pepper.
2. Thread mozzarella balls, bell pepper, zucchini, and cherry tomatoes onto skewers, alternating ingredients.
3. Brush kabobs generously with the marinade and let sit for 10 minutes.
4. Heat grill to medium-high (400°F). Grill kabobs for 3–4 minutes per side, turning gently, until veggies are tender with grill marks and cheese is slightly softened.

The magic here? The mozzarella gets warm and creamy without melting away—perfect for pairing with the smoky-sweet veggies.

Tip: If using metal skewers, skip the soaking step, but handle carefully—they get hot!

Mozzarella Ball and Prosciutto Wrapped Asparagus

These elegant bundles are a breeze to assemble but taste like you spent hours in the kitchen—perfect for impressing guests or treating yourself!

Ingredients:

• 12 medium asparagus spears, tough ends trimmed
• 12 thin slices prosciutto (about 3 oz)
• 12 small fresh mozzarella balls (ciliegine, 1/2 oz each)
• 1 tbsp olive oil
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1 tbsp balsamic glaze (for drizzling)

Instructions:

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. Toss asparagus with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper until evenly coated.
3. Wrap 1 slice of prosciutto around each mozzarella ball, then place it at the base of an asparagus spear. Gently spiral the prosciutto up the spear, leaving the tip exposed.
4. Arrange bundles on the baking sheet and bake for 12-15 minutes until prosciutto is crisp and asparagus is tender-crisp.
5. Drizzle with 1 tbsp balsamic glaze just before serving.

The magic here? The mozzarella turns gloriously melty while the prosciutto shatters like edible wrapping paper—a textural dream!

Tip: For extra flavor, rub the asparagus with a minced garlic clove before oiling.

Mozzarella Ball and Roasted Red Pepper Panini

This melty, veggie-packed panini is a lunchtime dream—creamy mozzarella meets smoky-sweet peppers for a sandwich that feels gourmet but comes together in minutes.

Ingredients:

• 2 ciabatta rolls, halved
• 1/2 cup fresh mozzarella balls (ciliegine), drained and sliced
• 1/2 cup jarred roasted red peppers, patted dry
• 1/4 cup fresh basil leaves
• 2 tbsp olive oil
• 1 tbsp balsamic glaze
• 1/4 tsp red pepper flakes
• 1/4 tsp kosher salt

Instructions:

1. Heat a panini press or grill pan over medium heat. Brush the cut sides of the ciabatta rolls with 1 tbsp olive oil.
2. Layer the bottom halves with mozzarella slices, roasted red peppers, and basil. Drizzle with balsamic glaze, then sprinkle with red pepper flakes and salt. Top with the remaining bread halves.
3. Brush the outsides of the sandwiches with the remaining 1 tbsp olive oil. Press in the panini maker for 3–4 minutes until the bread is crisp and the cheese melts (or cook in a grill pan, flipping once and pressing with a spatula).

The magic here? The balsamic glaze caramelizes slightly against the peppers, balancing the richness of the mozzarella with a tangy-sweet punch.

Tip: For extra crunch, sprinkle the mozzarella with a pinch of coarse sea salt just before assembling.

Mozzarella Ball and Avocado Toast with Balsamic Glaze

This creamy, tangy twist on avocado toast is a no-fuss breakfast or snack that feels indulgent but comes together in minutes.

Ingredients:

• 2 slices sourdough bread, toasted
• 1 ripe avocado, pitted and mashed
• 2 oz fresh mozzarella balls (ciliegine size), drained and halved
• 1 tbsp extra-virgin olive oil
• 1 tsp balsamic glaze
• 1/4 tsp flaky sea salt
• 1/4 tsp freshly cracked black pepper
• 1/4 tsp red pepper flakes (optional)

Instructions:

1. Toast the sourdough bread until golden and crisp.
2. Spread the mashed avocado evenly over each toast. Top with halved mozzarella balls.
3. Drizzle each toast with 1/2 tbsp olive oil and 1/2 tsp balsamic glaze.
4. Sprinkle evenly with 1/4 tsp flaky sea salt, 1/4 tsp black pepper, and red pepper flakes (if using).

The contrast of cool mozzarella, rich avocado, and sweet-tart balsamic makes every bite irresistible. Tip: For extra crunch, sprinkle everything bagel seasoning over the avocado before adding cheese.

Mozzarella Ball and Zucchini Fritters

These golden fritters combine creamy mozzarella with fresh zucchini for a satisfying crunch—perfect for a quick appetizer or a fun side dish!

Ingredients:

• 2 medium zucchinis, grated (about 2 cups)
• 1 tsp salt, divided
• 1 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1 large egg
• 1/3 cup all-purpose flour
• 1/2 tsp garlic powder
• 1/4 tsp black pepper
• 3 tbsp olive oil, for frying

Instructions:

1. Toss grated zucchini with 1/2 tsp salt and let sit for 10 minutes. Squeeze out excess moisture using a clean kitchen towel.
2. In a bowl, mix zucchini, mozzarella, Parmesan, egg, flour, 1/2 tsp salt, garlic powder, and black pepper until combined.
3. Heat olive oil in a skillet over medium heat. Scoop 2-tbsp portions of the mixture, flatten slightly, and fry for 3–4 minutes per side until deeply golden and crisp.
4. Transfer to a paper towel-lined plate to drain. Serve warm.

The magic here? The mozzarella creates melty pockets inside the crispy zucchini crust—irresistible with a drizzle of marinara or a dollop of sour cream.

Tip: For extra crunch, press the fritters gently with a spatula while frying to maximize surface contact.

Mozzarella Ball and Sun-Dried Tomato Bruschetta

This Mozzarella Ball and Sun-Dried Tomato Bruschetta is a crowd-pleaser—creamy, tangy, and perfect for last-minute entertaining.

• 1 French baguette, sliced into ½-inch thick pieces
• 8 oz fresh mozzarella balls (ciliegine size), drained
• ½ cup sun-dried tomatoes in oil, drained and finely chopped
• ¼ cup fresh basil leaves, thinly sliced
• 2 tbsp extra-virgin olive oil (plus extra for drizzling)
• 1 tbsp balsamic glaze
• ½ tsp kosher salt
• ¼ tsp black pepper
• 1 garlic clove, halved

1. Preheat oven to 375°F. Arrange baguette slices on a baking sheet and drizzle lightly with olive oil. Bake for 8–10 minutes until crisp and golden. Let cool slightly, then rub each slice with the cut side of the garlic clove.
2. In a bowl, toss mozzarella balls, sun-dried tomatoes, basil, 2 tbsp olive oil, ½ tsp salt, and ¼ tsp black pepper until combined.
3. Spoon the mixture onto toasted bread, then drizzle with balsamic glaze. Serve immediately.

The contrast of creamy mozzarella, chewy tomatoes, and crispy bread makes every bite irresistible. Tip: For extra flavor, let the mixture sit for 10 minutes before assembling—the mozzarella soaks up the sun-dried tomato oil beautifully.

Mozzarella Ball and Pesto Stuffed Mushrooms

These Mozzarella Ball and Pesto Stuffed Mushrooms are the ultimate crowd-pleaser—creamy, herby, and baked to golden perfection.

• 12 large cremini mushrooms (about 1.5 inches wide), stems removed
• 2 tbsp olive oil
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/4 cup prepared basil pesto
• 12 small fresh mozzarella balls (ciliegine size, about 1/2 inch each)
• 2 tbsp grated Parmesan cheese
• 1 tbsp chopped fresh parsley (for garnish)

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. Toss mushroom caps with olive oil, 1/4 tsp salt, and 1/4 tsp black pepper. Arrange them cavity-side up on the baking sheet.
3. Spoon 1 tsp pesto into each mushroom, then nestle a mozzarella ball inside. Sprinkle evenly with Parmesan.
4. Bake for 15–18 minutes until the cheese is melted and the mushrooms are tender. Garnish with fresh parsley.

The gooey mozzarella and punchy pesto create a mini flavor bomb in every bite—perfect for popping straight into your mouth!

Tip: For extra crunch, broil for 1–2 minutes at the end (watch closely to avoid burning).

Mozzarella Ball and Caramelized Onion Flatbread

This flatbread is a crowd-pleaser with its gooey mozzarella, sweet onions, and crispy crust—perfect for a quick appetizer or weeknight dinner.

Ingredients:

• 1 lb store-bought pizza dough, room temperature
• 2 tbsp olive oil, divided
• 1 large yellow onion, thinly sliced
• 1 tsp sugar
• 1/2 tsp salt
• 1/4 tsp black pepper
• 8 oz fresh mozzarella balls (ciliegine), drained
• 1 tbsp balsamic glaze
• 1/4 cup fresh basil leaves, torn

Instructions:

1. Caramelize the onions: Heat 1 tbsp olive oil in a skillet over medium-low heat. Add the onion, sugar, salt, and pepper. Cook, stirring occasionally, for 20–25 minutes until deeply golden and soft. Remove from heat.
2. Prep the dough: Preheat oven to 425°F. Roll out the pizza dough on a floured surface into a 12-inch oval. Transfer to a parchment-lined baking sheet and brush with the remaining 1 tbsp olive oil.
3. Assemble & bake: Scatter the caramelized onions evenly over the dough, then dot with mozzarella balls. Bake for 15–18 minutes until the crust is golden and cheese is bubbly.
4. Finish: Drizzle with balsamic glaze and sprinkle with fresh basil. Slice and serve warm.

The contrast of creamy mozzarella, rich onions, and tangy balsamic makes every bite irresistible. Plus, it comes together faster than takeout!

Tip: For extra crispiness, preheat your baking sheet in the oven before adding the dough.

Mozzarella Ball and Roasted Garlic Dip

This rich, garlicky dip is a crowd-pleaser—creamy mozzarella meets sweet roasted garlic for a flavor combo that’ll have everyone reaching for seconds.

Ingredients:

• 1 (8 oz) ball fresh mozzarella, drained and torn into chunks
• 1 whole head garlic
• 1 tbsp olive oil
• 1/2 cup sour cream
• 1/4 cup mayonnaise
• 1 tbsp lemon juice
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp chopped fresh parsley
• 1/4 tsp red pepper flakes (optional)

Instructions:

1. Roast the garlic: Preheat oven to 400°F. Slice off the top 1/4 of the garlic head to expose cloves, drizzle with 1 tbsp olive oil, wrap in foil, and roast for 40 minutes until soft and golden. Cool slightly, then squeeze cloves into a bowl.
2. Blend: In a food processor, combine roasted garlic, mozzarella, 1/2 cup sour cream, 1/4 cup mayonnaise, 1 tbsp lemon juice, 1/2 tsp salt, and 1/4 tsp black pepper. Pulse until smooth but slightly chunky.
3. Finish: Transfer to a serving bowl, sprinkle with 2 tbsp parsley and 1/4 tsp red pepper flakes (if using). Serve warm or chilled with crusty bread or veggies.

The magic here? Roasting garlic tames its bite and adds caramelized depth, making this dip way more interesting than your average cheese spread.

Tip: For extra smokiness, char the wrapped garlic on a grill instead of roasting.

Mozzarella Ball and Herb Stuffed Meatballs

These juicy meatballs hide a gooey surprise inside—a melty mozzarella center wrapped in fragrant herbs for a next-level bite.

Ingredients:

• 1 lb ground beef (80/20 blend)
• 1/2 cup breadcrumbs
• 1/4 cup grated Parmesan
• 1 large egg
• 2 tbsp chopped fresh parsley
• 1 tbsp chopped fresh basil
• 1 tsp dried oregano
• 1 tsp garlic powder
• 1 tsp salt
• 1/2 tsp black pepper
• 8 small mozzarella balls (ciliegine, about 1/2 oz each)
• 2 tbsp olive oil

Instructions:

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. In a bowl, mix ground beef, breadcrumbs, Parmesan, egg, parsley, basil, oregano, garlic powder, salt, and black pepper until just combined.
3. Divide mixture into 8 portions. Flatten each into a disk, place a mozzarella ball in the center, and wrap the meat tightly around it, sealing edges.
4. Heat olive oil in an oven-safe skillet over medium-high. Sear meatballs for 2 minutes per side until browned, then transfer skillet to the oven.
5. Bake for 12–15 minutes until internal temperature reaches 160°F. Let rest 5 minutes before serving.

The magic happens when you cut into these—the stretchy mozzarella core contrasts perfectly with the herby, savory meat.

Tip: For extra flavor, spoon warmed marinara over the meatballs right before serving.

Mozzarella Ball and Cherry Tomato Tart

This vibrant tart is a showstopper with its juicy cherry tomatoes and creamy mozzarella, all nestled in a flaky, buttery crust—perfect for brunch or a light summer dinner.

Ingredients:

• 1 sheet frozen puff pastry, thawed
• 1 cup cherry tomatoes, halved
• 8 oz fresh mozzarella balls (ciliegine), drained
• 2 tbsp olive oil
• 1 tbsp balsamic glaze
• 1/2 tsp garlic powder
• 1/2 tsp dried oregano
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/4 cup fresh basil leaves, torn

Instructions:

1. Preheat oven to 400°F. Unfold the puff pastry onto a parchment-lined baking sheet and prick all over with a fork.
2. Arrange the cherry tomatoes and mozzarella balls evenly over the pastry, leaving a 1-inch border. Drizzle with 1 tbsp olive oil.
3. Sprinkle evenly with garlic powder, oregano, salt, and black pepper. Bake for 20–25 minutes until the crust is golden and puffed.
4. Remove from oven and drizzle with remaining 1 tbsp olive oil and balsamic glaze. Scatter fresh basil on top.

The contrast of the warm, melty mozzarella with the tangy balsamic glaze makes every bite irresistible.

Tip: For extra flavor, let the tomatoes sit with a pinch of salt for 10 minutes before assembling to draw out their sweetness.

Mozzarella Ball and Basil Pesto Pizza

This fresh, cheesy pizza is a summery twist on the classic, with creamy mozzarella balls and vibrant basil pesto stealing the show.

Ingredients:

• 1 lb store-bought pizza dough (or homemade)
• 1/2 cup basil pesto
• 8 oz fresh mozzarella balls (ciliegine size), drained
• 1/4 cup grated Parmesan cheese
• 1 tbsp olive oil
• 1/4 tsp red pepper flakes (optional)
• 1/4 tsp kosher salt
• Fresh basil leaves, for garnish

Instructions:

1. Preheat oven to 475°F (245°C) with a pizza stone or inverted baking sheet inside.
2. On a floured surface, stretch pizza dough into a 12-inch round. Brush edges with 1 tbsp olive oil.
3. Spread 1/2 cup basil pesto evenly over dough, leaving a 1-inch border. Scatter mozzarella balls across, then sprinkle with 1/4 cup Parmesan, 1/4 tsp red pepper flakes (if using), and 1/4 tsp salt.
4. Transfer pizza to the hot stone/baking sheet. Bake for 12-14 minutes until crust is golden and cheese bubbles.
5. Let cool 2 minutes, then tear fresh basil leaves over the top before slicing.

The magic here? Those juicy mozzarella balls burst slightly in the oven, creating creamy pockets against the herby pesto.

Tip: For extra crispness, broil the pizza for the last 1-2 minutes—just watch closely!

Mozzarella Ball and Grilled Peach Salad

Sweet, smoky, and creamy—this salad is summer on a plate, with juicy grilled peaches and fresh mozzarella playing the starring roles.

Ingredients:

• 2 ripe peaches, halved and pitted
• 8 oz fresh mozzarella balls (ciliegine size)
• 2 cups baby arugula
• 1/4 cup fresh basil leaves, torn
• 2 tbsp extra-virgin olive oil, divided
• 1 tbsp balsamic glaze
• 1/2 tsp flaky sea salt
• 1/4 tsp freshly cracked black pepper

Instructions:

1. Preheat a grill or grill pan over medium-high heat. Brush peach halves with 1 tbsp olive oil and grill cut-side down for 3–4 minutes until char marks form and peaches soften slightly. Let cool, then slice into wedges.
2. In a large bowl, gently toss arugula and basil with remaining 1 tbsp olive oil, balsamic glaze, flaky sea salt, and black pepper.
3. Add mozzarella balls and grilled peach slices to the bowl, tossing lightly to combine.
4. Divide salad among plates and drizzle with extra balsamic glaze if desired.

The magic here? The warm peaches soften the mozzarella just enough to create a luscious contrast with the peppery arugula.

Tip: For extra depth, sprinkle with toasted pine nuts or prosciutto crisps right before serving.

Mozzarella Ball and Black Olive Tapenade Crostini

These crostini are the ultimate crowd-pleaser—creamy mozzarella meets briny olive tapenade on crispy toasted bread for a bite that’s both elegant and effortless.

Ingredients:

• 1 baguette, sliced into ½-inch thick rounds
• ¼ cup extra-virgin olive oil, divided
• 1 cup pitted black olives (like Kalamata)
• 2 tbsp capers, drained
• 1 small garlic clove, minced
• 1 tsp lemon zest
• 1 tbsp fresh lemon juice
• ¼ tsp red pepper flakes
• 8 oz fresh mozzarella balls (ciliegine), drained
• 2 tbsp chopped fresh parsley

Instructions:

1. Toast the bread: Preheat oven to 375°F. Brush both sides of baguette slices with 2 tbsp olive oil. Arrange on a baking sheet and bake for 10–12 minutes, flipping halfway, until golden and crisp. Let cool.
2. Make the tapenade: In a food processor, pulse black olives, capers, garlic, lemon zest, lemon juice, red pepper flakes, and remaining 2 tbsp olive oil until chunky-smooth.
3. Assemble: Spread 1 tsp tapenade on each crostini, top with a mozzarella ball, and garnish with parsley.

The magic here? Salty-sweet tapenade clings to the creamy mozzarella, while the toasty bread adds crunch—every bite is a perfect balance.

Tip: For a make-ahead hack, prep the tapenade up to 2 days ahead and store it in the fridge; the flavors deepen beautifully.

Conclusion

With 20 luscious mozzarella ball recipes, this roundup is your ticket to cheesy bliss! Whether you’re craving gooey appetizers, hearty mains, or cozy comfort food, there’s something here for every home cook. Try a recipe (or three!), then let us know your favorite in the comments. Loved this list? Share the cheesy goodness on Pinterest—your fellow foodies will thank you! Happy cooking!