Meatball's Cheesy Affair: Perfect Pairing For Your Palate

Meatballs are a versatile dish that can be served in a variety of ways, but one question that often comes up is what type of cheese goes best with them. While there is no definitive answer, as it ultimately comes down to personal preference, some cheeses that are commonly used in meatball recipes include mozzarella, provolone, parmesan, and cheddar.

Mozzarella, with its mild flavour and melting texture, is a popular choice for topping meatballs, whether they are served on their own or in a sub sandwich. Provolone, a slightly sharper and more pungent cheese, is another common choice for meatball subs, adding a bit of extra flavour to the dish. Parmesan, on the other hand, is often used as an ingredient in meatball mixtures, adding a salty, nutty flavour to the meat. Finally, cheddar, with its strong flavour and melting texture, is a good option for stuffed meatballs, providing a gooey, cheesy centre.

Mozzarella and gouda are great cheeses to stuff inside meatballs

Mozzarella is a popular choice for meatballs, whether they are served as a sandwich, on spaghetti, or as a standalone dish. Its mild flavour and excellent melting properties make it a versatile option. Gouda, on the other hand, offers a slightly stronger flavour and a creamy texture when melted, adding a unique taste to the meatballs.

When making cheese-stuffed meatballs, it's important to ensure that the cheese is completely enclosed within the meat. Divide the ground meat into portions, flatten each portion, and place the cheese in the centre before shaping it into a ball. This way, you create a delicious surprise inside each meatball.

The key to preventing the cheese from oozing out is to seal the meatballs well. You can also try mixing the spices into the ground meat before dividing it into portions, which some cooks find easier. Additionally, using block cheese instead of sliced cheese may help improve the sealing process.

Stuffed meatballs are a fun and tasty variation on the classic dish. By choosing mozzarella or gouda as the stuffing cheese, you add a delightful flavour and texture contrast to the meatballs. These cheeses melt beautifully, creating a decadent and indulgent centre that will impress your family or guests.

Cheddar-stuffed meatballs are another option

If you're looking for a fun twist on the classic meatball, why not try making them with a cheesy centre? This option is especially great if you're serving kids, as they will love the surprise of biting into a hot, well-seasoned meatball and finding a gooey, melty core.

To make cheddar-stuffed meatballs, you'll need lean ground beef (85/15), sharp or extra sharp cheddar, and spices like kosher salt, black pepper, garlic powder, and smoked paprika. Divide the beef into eight equal portions, and flatten each one. Then, place a cube of cheese in the middle of each circle of beef and shape them into meatballs, ensuring the cheese is completely enclosed. You can also experiment with different cheeses, such as mozzarella or gouda, or use Italian seasoning instead of garlic powder and smoked paprika.

Once your meatballs are shaped, dip them in spices and spray them with olive oil before baking for around 20 minutes. Serve with something light, like a salad or steamed vegetables, to balance out the richness of the dish.

This option is a fun and delicious way to enjoy meatballs, and it's also a great way to get kids involved in the kitchen, as they can help seal the cheese inside the meatballs. Just be aware that sometimes the cheese may ooze out, so ensure they are well-sealed to minimise this.

Provolone is a good choice for a meatball sub

A meatball sub is a hearty meal, and provolone is a tasty addition that won't overwhelm the other ingredients. The cheese is salty and savoury, with a slightly sharp and tangy flavour, which pairs well with the tomato sauce and meatballs. It is also a good melting cheese, which is important for a hot sandwich. The cheese should be sliced and added to the sandwich before baking it in the oven to get the best melt.

When making a meatball sub, it is essential to start with a good base. The bread should be a long roll, such as a submarine sandwich bun, a sub bun, or a hoagie roll. It is also important to lightly toast the bread and brush it with olive oil and seasonings before adding the other ingredients.

The meatballs themselves should be well-seasoned and can be homemade or store-bought. They are usually cooked in a tomato-based sauce, and this sauce can be homemade or store-bought as well. The type of sauce is also variable, with some recipes calling for a rustic, homemade sauce, while others suggest a simple jarred spaghetti sauce.

Once the bread and meatballs are prepared, it is time to assemble the sandwich. The sauce-covered meatballs are spooned into the bread, and then provolone cheese is added on top. The sandwich is then baked until the cheese is melted. This final step ensures that the cheese is properly melted and blended with the other ingredients, creating a cohesive and tasty meatball sub.

Parmesan can be mixed with the meatball mince

When making meatballs, it's important to ensure the mixture is not too wet, so adding too much cheese can be a problem. Parmesan is a good option as it is a hard, dry cheese, so it won't add too much moisture to the mix. It also has a strong flavour, so you don't need to add too much to get a good hit of cheese.

The best way to mix Parmesan into the meatball mince is to grate the cheese finely and then mix it into the meat with your hands, ensuring it is distributed evenly throughout the mixture. You can also add other ingredients at this stage, such as breadcrumbs, eggs, herbs and spices. Once the mixture is ready, shape it into balls and cook as desired.

If you want to add even more cheese to your meatballs, you could also try stuffing them with a cube of cheese, such as cheddar or mozzarella, before cooking. This will create a gooey, melted cheese centre and is a fun way to surprise your guests!

Fontina and smoked mozzarella are a good blend for meatball subs

Meatballs are a versatile dish that can be served in a variety of ways, but one classic combination is to pair them with cheese. While there are many types of cheese that can be used, one particularly mouth-watering pairing is fontina and smoked mozzarella on meatball subs. This combination provides a perfect balance of flavours and textures that will leave your taste buds craving for more.

Fontina and smoked mozzarella are semi-soft cheeses that melt beautifully, creating a gooey and decadent topping for your meatball sub. The fontina adds a nutty, mildly pungent flavour, while the smoked mozzarella contributes a subtle smoky taste that enhances the overall savouriness of the dish. Together, they create a creamy and stretchy texture that perfectly complements the hearty meatballs.

To assemble the perfect meatball sub with fontina and smoked mozzarella, start by choosing a suitable bread. A six-inch brioche sub roll, Italian-style sub roll, or French bread are all excellent options. Cut the sub rolls almost in half, leaving a hinge, and place them on a baking sheet. Add your favourite marinara or tomato sauce to each roll, along with the cooked meatballs.

The key to making this cheese blend truly shine is to grate and mix the fontina and smoked mozzarella together before topping the meatballs. This ensures an even distribution of flavours and allows the cheeses to melt together harmoniously. Generously cover the meatballs with the cheese mixture and bake the subs in the oven until the cheese is melted and bubbly.

For an extra touch of freshness, you can finish your meatball sub with some chopped parsley. The subs are best served warm, straight out of the oven, with the cheese still stretchy and gooey. This mouth-watering combination of fontina, smoked mozzarella, and meatballs is sure to be a crowd-pleaser and will have your guests asking for more.

Frequently asked questions