Cheese Options For Meatball Subs: The Best Melty Combinations

There are many types of cheese that can be used for meatball subs, but the most popular options are provolone, mozzarella, and parmesan. Provolone is a mild cheese with a nutty and slightly spicy flavor, while mozzarella is creamy and mild, complementing the spicy and zesty flavors of the meatballs. Parmesan is often used as a finishing touch, adding a salty, pronounced flavor to the sandwich.

Mozzarella

When making a meatball sub with mozzarella, it is important to ensure that the cheese melts properly so that the sub has a good texture. This can be achieved by putting the sub under a broiler for a few minutes, zapping it in the microwave, or letting the hot marinara sauce melt the cheese. To prevent soggy bread, it is recommended to cover the bread with cheese to act as a barrier between the sauce and the bread.

While some people prefer other cheeses such as provolone or parmesan, mozzarella is a crowd-pleasing choice that is familiar and well-loved. Its mild flavour and melting properties make it an ideal choice for those who want a tasty and satisfying meatball sub without overwhelming the other ingredients.

Provolone

When making a meatball sub with provolone, it is recommended to first toast the roll, then add sauce, meatballs, and finally, provolone, before placing the sandwich under a grill/broiler to melt the cheese.

Ingredients:

• 3 tablespoons extra-virgin olive oil
• 1 large onion, finely chopped
• 5 garlic cloves, minced
• 1/4 teaspoon crushed red pepper
• Salt and freshly ground black pepper
• 1/2 teaspoon dried basil
• 1/4 teaspoon dried thyme
• 1/4 teaspoon dried oregano
• 1/3 cup dry red wine
• Two 28-ounce cans diced tomatoes with their liquid, 1 can pureed
• 1 tablespoon extra-virgin olive oil, plus more for brushing
• 1 medium onion, finely chopped
• 6 large garlic cloves, minced
• 2 teaspoons dried oregano
• 1 teaspoon fennel seeds
• 1/2 teaspoon dried sage
• 1/2 teaspoon crushed red pepper
• 1 cup plain dried bread crumbs
• 1/2 cup freshly grated Parmigiano-Reggiano cheese
• 2 large eggs, lightly beaten
• 1/4 cup chopped flat-leaf parsley
• 1 1/2 pounds ground pork
• 3/4 pound thinly sliced provolone cheese

Method:

• Heat oil in a pot. Add the onion, garlic and crushed red pepper, and season with salt and black pepper. Cook for 5 minutes, stirring occasionally.
• Add the basil, thyme, oregano and bay leaves and cook for 1 minute, stirring.
• Add the wine and bring to a boil. Cook until most of the wine has evaporated (around 3 minutes).
• Stir in the tomatoes. Cover and cook, stirring frequently, for 30 minutes.
• Preheat the oven to 400°F and brush 2 rimmed baking sheets with olive oil.
• In a skillet, heat 1 tablespoon of olive oil. Add the onion, garlic, oregano, fennel seeds, sage and crushed red pepper. Cook over low heat for 5 minutes, stirring, until the onion is softened. Scrape the mixture into a bowl and let it cool.
• Add the bread crumbs, cheese, eggs, milk, salt and parsley to the bowl. Add the pork and beef and gently combine.
• Roll the mixture into 32 meatballs, each about 2.5 inches. Arrange them on the prepared baking sheets and bake for 15 minutes, until nearly cooked through.
• Fold the meatballs into the tomato sauce and simmer for about 10 minutes, until cooked through.
• Wipe off the baking sheets. Set the open rolls on the sheets and top both halves with sliced provolone. Bake for about 5 minutes, until the cheese melts.
• Spoon the meatballs onto the rolls and top with sauce. Serve immediately.

Parmesan

While mozzarella and provolone are the most popular cheeses for a meatball sub, Parmesan is often used in addition to these. It is usually sprinkled on top of the sub, adding a salty kick to the sandwich.

Some recipes also suggest adding Parmesan to the meatball mixture itself. This adds flavour to the meatballs and helps them hold their shape.

When making a meatball sub, it is important to layer the ingredients in the right way to avoid a soggy bun. One suggestion is to add a layer of cheese to the bun before adding the meatballs and sauce. This will help to prevent the sauce from soaking into the bread.

Cheddar

When using cheddar, it is important to shred or slice it finely so that it melts well and combines with the other ingredients. The cheese should be applied generously to the meatballs, and then baked in the oven to achieve a gooey, melted texture.

Using cheddar on your meatball sub will result in a delicious, satisfying sandwich with a unique flavour.

Fontina

When making a meatball sub with fontina, it is important to grate the cheese and mix it with another cheese, such as smoked mozzarella, in a small bowl. This ensures that the cheese is evenly distributed and melted over the meatballs. The ratio of fontina to smoked mozzarella should be 1:1.

To assemble the sub, start by preheating your oven to 375°F. Cut the sub rolls almost in half, leaving a hinge. Place the cut sub rolls on a sheet tray and add 2 tablespoons of marinara sauce to each. Place 3 full meatballs into each sub roll. Top the meatballs with the fontina and smoked mozzarella mixture. Make sure that the subs are standing up so that the cheese doesn't melt out.

Bake the meatball subs in the oven for 8 minutes, or until the cheese is melted and gooey. For added flavour, you can top the subs with fresh basil, red pepper flakes, and grated Parmesan cheese.

Frequently asked questions