Creamy 15-Minute Marinated Labneh Balls You’ll Obsess Over

Let me tell you about my latest obsession – these magical little marinated labneh balls! I stumbled upon this Middle Eastern treasure during a friend’s mezze night, and wow, was it love at first bite. These creamy yogurt spheres, swimming in fragrant olive oil and spices, have become my go-to for everything from fancy appetizers to midnight snacks. The best part? They’re embarrassingly easy to make yet taste like you spent days in the kitchen. Whether you spread them on warm pita, dollop them on salads, or just eat them straight from the jar (no judgment here), these marinated labneh balls will steal the show at any gathering.

Why You’ll Love These Marinated Labneh / Yogurt Balls

Oh, where do I even start? These little flavor bombs have basically become my kitchen superheroes. Here’s why you’ll adore them as much as I do:

• Effortless elegance: They look fancy but take just 15 minutes of hands-on work (the fridge does the rest!)
• Flavor chameleons: Serve them with breakfast toast, mezze platters, or even tossed through pasta – they adapt to any meal
• Make-ahead magic: They actually get better as they sit, lasting up to 2 weeks in your fridge (if they last that long!)
• Texture dream: That creamy center with the herby, garlicky oil coating? Pure bliss in every bite

Trust me, once you try these, you’ll wonder how you ever entertained without them!

Ingredients for Marinated Labneh / Yogurt Balls

Okay, let’s gather our superhero ingredients – each one plays a crucial role in creating these addictive little bites. Here’s what you’ll need:

• 2 cups full-fat labneh or Greek yogurt (none of that watery stuff – we want luxury texture)
• 1 tbsp salt (this draws out moisture for perfect firmness)
• 1/2 cup good olive oil (the better the oil, the better the flavor)
• 2 cloves garlic, minced (fresh is best – none of that jarred nonsense)
• 1 tsp dried mint, packed (rubs between fingers before adding)
• 1 tsp red pepper flakes (adjust to your brave level)
• 1 tsp za’atar (that earthy Middle Eastern magic)

See? Simple pantry staples that transform into something extraordinary. Now let’s get our hands dirty!

Equipment You’ll Need

Don’t worry – this isn’t one of those recipes requiring fancy gadgets! You’ll just need:

• A medium mixing bowl (your hands work better than any spoon here)
• Parchment paper-lined tray (for the fridge rest)
• Airtight glass jar (so those flavors can mingle properly)

That’s it – now let’s make some magic happen!

How to Make Marinated Labneh / Yogurt Balls

Ready to create these creamy delights? Let’s dive in – I’ll walk you through each step just like my Lebanese neighbor taught me (with a few of my own messy-kitchen discoveries along the way)!

Step 1: Prepare the Labneh/Yogurt Mixture

First, grab that beautiful thick yogurt or labneh and plop it into your mixing bowl. Sprinkle in the salt like you’re seasoning your favorite dish – evenly! Now, gently mix just until combined. Here’s my golden rule: stop stirring the moment the salt disappears. Overworking it makes the texture grainy, and we want that dreamy smoothness.

Step 2: Shape and Chill the Balls

Wash those hands! Scoop about a tablespoon (think golf ball size) and roll gently between slightly damp palms. If they stick? Quick rinse fixes everything. Arrange them on your parchment-lined tray – they need personal space! Into the fridge they go for their 24-hour beauty sleep. This chill time transforms them from soft to perfectly firm little orbs.

Step 3: Make the Marinade

While those beauties chill, let’s make their flavor bath! Combine olive oil, garlic, and spices in a bowl. The aroma alone will make you swoon! Taste as you go – add more pepper flakes if you like it feisty, more za’atar if you want earthiness. Pro tip: let this sit 10 minutes so the flavors get acquainted.

Step 4: Marinate and Store

Now the magic happens! Nestle your firm labneh balls into a clean jar and pour that glorious marinade over them. They should be completely submerged – like tiny creamy islands in a golden sea. Seal tight and refrigerate. The longer they sit (up to 2 weeks), the more incredible they become as the flavors penetrate. Try not to eat them all on day one – I dare you!

Tips for Perfect Marinated Labneh / Yogurt Balls

After making more batches than I can count (and licking more spoons than I should admit), here are my foolproof tips:

• Full-fat or bust: Skim yogurt will leave you with sad, weepy balls – trust me, the richness matters!
• Hands like a desert: When shaping, dry hands work better than wet ones – keeps the balls firm and smooth.
• Taste your oil: Always dip bread in your marinade before adding the balls – adjust spices until it makes you close your eyes and sigh.

These little tweaks make all the difference between good and “oh-my-goodness-what-is-this-magic”!

Serving Suggestions for Marinated Labneh / Yogurt Balls

Oh, the possibilities! These little flavor gems shine in so many ways. My favorite? Smearing them on warm pita straight from the oven – the way the creamy center melts slightly? Pure heaven. They’re perfect alongside briny olives and crunchy veggies on a mezze platter, or try crumbling them over roasted eggplant for an instant flavor boost. I’ve even stirred them into warm pasta (trust me on this one)!

Variations for Marinated Labneh / Yogurt Balls

Once you’ve mastered the basic recipe, the fun really begins! Here are my favorite ways to shake things up:

• Citrus twist: Add lemon zest to the marinade for bright freshness – perfect for summer spreads
• Spice swap: Try sumac instead of za’atar for that tangy, lemony punch
• Herb garden: Fresh thyme or oregano makes them taste like a Mediterranean breeze
• Heat wave: Add smoked paprika or harissa paste for a smoky kick

Get creative – these babies are practically begging for your personal touch!

Storage and Reheating

Here’s the beautiful part – these marinated labneh balls love their fridge time! Keep them happily submerged in their oil bath in an airtight container – they’ll stay perfect for up to 2 weeks (though mine never last that long). No reheating needed – they’re best enjoyed chilled or at room temperature when the oil turns silky but the centers stay cool and creamy.

Nutritional Information

Now, I’m no nutritionist (and I definitely don’t count calories when deliciousness is involved!), but here’s what you should know about these marinated labneh balls. The exact numbers will dance around depending on your yogurt’s brand, how much oil gets absorbed, and whether you eat just one ball or “accidentally” finish half the jar (we’ve all been there!).

Generally speaking, each creamy little orb packs protein from the yogurt, healthy fats from that gorgeous olive oil, and minimal carbs. The garlic and spices add flavor without adding much else. But honestly? When something tastes this good and makes your taste buds this happy, I say enjoy every bite without overthinking it!

Remember: These estimates vary with ingredients and serving sizes. If you need precise numbers for dietary needs, check your specific brands’ labels. Otherwise, just relish in knowing you’re eating something wholesome, homemade, and absolutely divine.

Frequently Asked Questions

I get so many questions about these marinated labneh balls – here are the ones that pop up most often:

Can I use low-fat yogurt? Oh honey, no! I tried it once in a pinch and ended up with sad, watery blobs. Full-fat is the only way to get that luscious, scoopable texture we’re after.

How long do they last? These little treasures keep beautifully for up to 2 weeks in the fridge (if you can resist eating them all sooner!). Just make sure they’re always covered in that gorgeous flavored oil.

Can I freeze them? Bless your heart for trying to make them last forever, but freezing turns them grainy. They’re so quick to make – better to whip up fresh batches when the craving hits!

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