Bushra Griffith
Meatball subs are a comfort food classic, and there are endless ways to make them. The best cheese for a meatball sub is a topic of debate, but most people stick to Italian cheeses that will melt well and result in a satisfying cheese pull. The cheese should complement the meatballs without overwhelming them, so it should have a delicate flavour. The most popular choices are provolone and mozzarella, but other options include smoked mozzarella, fontina, cheddar, and Parmesan.
| Characteristics | Values |
|---|---|
| Cheese type | Mozzarella, Provolone, Parmesan, Asiago, Smoked Mozzarella, Fontina, Cheddar |
| Cheese form | Sliced, Shredded, Grated |
| Cheese quantity | Enough to cover the meatballs |
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What You'll Learn
Mozzarella is a popular choice
Mozzarella is a semi-soft cheese made from buffalo or cow's milk. It is usually white in colour and is high in protein and calcium. When melted, it becomes stretchy and can be pulled apart easily, making it perfect for meatball subs.
When making a meatball sub with mozzarella, it is important to consider the type of mozzarella and the placement of the cheese. Some people prefer to use fresh mozzarella, also known as "fior di latte," which has a higher moisture content and a milder flavour. Others opt for smoked mozzarella, which has a more intense flavour.
You can use sliced or shredded mozzarella on your meatball sub. Slices provide a more even coverage, while shredded mozzarella can be sprinkled over the meatballs for a more targeted approach. Either way, make sure the meatballs are well-coated in cheese before toasting your sub.
To melt the mozzarella, you can bake the sub in the oven or microwave it. If baking, place the sub on a sheet tray with the opening facing up so that the cheese melts evenly. You can also wrap the sub in tin foil for softer bread without sacrificing melted cheese. If using a microwave, heat the sub in intervals until the cheese is melted to your liking.
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Provolone is a classic
Provolone has a mild, slightly nutty taste that pairs perfectly with the juicy meatballs and zesty marinara sauce of a meatball sub. It's a semi-hard cheese, which means it melts easily without becoming greasy. This makes it ideal for achieving that gooey, stretchy texture that is so desirable in a toasted sandwich.
When using provolone on a meatball sub, it's best to slice the cheese rather than grate it. This allows for a more even distribution of cheese, ensuring that every bite has the perfect ratio of bread, cheese, and meatballs. Sliced provolone also creates a satisfying, sheet-like covering that envelops the meatballs and helps keep the sandwich together.
To get the best melt on your provolone, there are a few techniques you can use. First, you can place the assembled sub under a broiler for a few minutes, or microwave it in short intervals until the cheese is melted. Alternatively, you can bake the sub in the oven, either wrapped in tin foil for softer bread or on a sheet tray with the opening facing up for toasted bread.
Provolone is a versatile cheese that can be paired with various breads and meats in a meatball sub. It works well with a hoagie roll, baguette, or even garlic bread as the base. And, while meatballs are a classic choice, you could also experiment with other proteins, such as salami, pepperoni, or bacon, to create a unique flavour profile.
So, if you're looking for a classic, crowd-pleasing cheese for your meatball sub, provolone is an excellent choice. Its mild flavour, melting capabilities, and versatility make it a popular option for this iconic Italian-American sandwich.
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Parmesan can be used in meatballs
Meatball subs are a classic Italian-American dish, and while there are purists who prefer to keep things simple, many people like to experiment with different cheeses, meats, veggies, and sauces. While the most popular cheeses for meatball subs are mozzarella and provolone, Parmesan can also be used in the meatballs themselves, or as a topping.
Parmesan in the meatball mixture
When adding Parmesan to the meatball mixture, it's best to use finely grated cheese. This will ensure the cheese is evenly distributed throughout the meatballs. Parmesan adds a sharp, umami flavour to the meatballs, and can be combined with other cheeses like mozzarella or pecorino. Other ingredients you can use in your meatball mixture include eggs, breadcrumbs, herbs, and seasoning.
Topping meatballs with Parmesan
If you don't want to add Parmesan directly to your meatballs, you can top them with the cheese instead. Simply sprinkle Parmesan over your meatballs and bake them in the oven for 5 to 10 minutes, or until the cheese is melted and bubbly. You can also top your meatballs with marinara sauce, or a combination of cheeses, like mozzarella and Parmesan.
Storing and reheating Parmesan meatballs
If you're making a big batch of Parmesan meatballs, they can be stored in the fridge for 3 to 4 days in an airtight container. They can also be frozen for up to 3 months. To reheat, simply pop them in the microwave or on the stove until warmed through.
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Fresh vs dried parsley
When it comes to meatball subs, there are several options for cheese, including mozzarella, provolone, Parmesan, and Asiago. The cheese should melt well and have a delicate flavor that complements the meatballs and sauce.
Now, let's talk about fresh vs. dried parsley, which is often used as a garnish for meatball subs. Fresh and dried parsley come from the same plant, but they have distinct differences in flavor, texture, and usage.
Fresh parsley has a bright, herbaceous, and fresh flavor, while dried parsley has a more muted and concentrated flavor. The texture of fresh parsley is crisp and delicate, whereas dried parsley is brittle and crumbly. Fresh parsley is preferred when a bright, fresh flavor is desired, such as in soups, salads, or as a garnish. It adds a nice touch to dishes like red cabbage steaks or chicken potato bake.
On the other hand, dried parsley is more convenient for recipes that require longer cooking times, as it has a longer shelf life. It is also more potent, so you would use less dried parsley than fresh to achieve the same flavor impact. The general substitution ratio is one teaspoon of dried parsley for one tablespoon of fresh parsley. However, this ratio can vary depending on the recipe and personal preference.
While dried parsley is a suitable substitute in many dishes, fresh parsley is always recommended for meatball subs to provide a brighter, fresher flavor that complements the other ingredients without overpowering them.
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Melting the cheese
The cheese you choose for your meatball sub should be one that melts well, resulting in a satisfying cheese pull. The cheese should also have a delicate flavour that complements the meatballs and doesn't overwhelm the other ingredients.
There are several methods you can use to melt the cheese on your meatball sub. One option is to bake the entire sandwich in the oven until the cheese is melted. This method ensures that the cheese is evenly melted and that the bread is toasted. To do this, place the sub on a sheet tray with the opening facing up, so that the cheese melts well and doesn't drip out. You can also wrap the sub in tin foil before baking if you prefer softer bread. Bake at 375 F for about 8 minutes or until the cheese is melted to your liking.
Another option is to use a broiler or microwave to melt the cheese. Place the sub under the broiler for a few minutes, or microwave it in intervals until it is heated through and the cheese is melted. If you're using a particularly hot marinara sauce, you may find that it melts the cheese on contact, so this can also be an effective method.
For a more even melt, it's recommended to grate your cheese, as this allows for a more targeted approach. You can sprinkle grated cheese exactly where you want it and control the amount you use. Sliced cheese, on the other hand, creates a sheet-like covering over the meatballs, which can be preferable if you want to avoid a messy assembly.
No matter which method you choose, a meatball sub is best served hot, with melted cheese, juicy meatballs, and zesty marinara sauce.
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Frequently asked questions
The best cheeses for meatball subs are typically Italian cheeses like mozzarella, provolone, and parmesan.
Mozzarella is a popular choice for meatball subs because it melts well and has a delicate flavour that won't overpower the meatballs.
Provolone is another commonly used cheese for meatball subs as it melts well and has a slightly stronger flavour than mozzarella.
Absolutely! Combining different cheeses, such as mozzarella and provolone, can add a unique flavour profile to your meatball sub. Experimenting with different cheeses can help you find your preferred combination.
