The Best Cheeses To Top Meatball Subs

Meatball subs are a delicious and hearty meal, perfect for a crowd or a weeknight dinner. But what kind of cheese should you use to take this sandwich to the next level? There are several options to choose from, each with its own unique flavour and texture.

A popular choice is provolone, which can be found in many meatball sub recipes. It has a mild flavour and melts well, making it ideal for this type of sandwich. Another option is mozzarella, which can be fresh or smoked. However, some people find that fresh mozzarella can become watery, so it's important to use it in moderation or opt for the smoked variety.

For those who want to get a little more creative, fontina is a tasty alternative that pairs well with mozzarella. Parmesan, Swiss cheese, cheddar, and even ricotta are also options for those who want to experiment.

Ultimately, the type of cheese you choose for your meatball sub will depend on your personal preference and what's available to you. So, feel free to mix and match to find the perfect combination!

Mozzarella

When making a meatball sub with mozzarella, it's important to use a generous amount of cheese so that it melts and covers the meatballs and bread. This will help to prevent the bread from becoming soggy and will ensure your sub is nice and juicy.

Some people also recommend using a mixture of fresh and regular mozzarella to get the best of both worlds in terms of flavour and melting ability.

So, if you're looking for a classic, mild-flavoured cheese that will melt beautifully on your meatball sub, mozzarella is an excellent choice. Just be sure to use enough to cover the meatballs and bread generously, and consider combining it with other cheeses for added flavour and texture.

Provolone

When selecting provolone for a meatball sub, it is recommended to choose a high-quality variety, as this can elevate the flavour of the dish. Smoked provolone is also an option that can add a unique flavour profile to the sandwich. Additionally, some people prefer sharp provolone for a more pronounced taste.

In terms of preparation, it is essential to shred or slice the provolone cheese ahead of time and store it in the refrigerator. Freshly shredded cheese tends to melt better and taste superior to pre-shredded cheese, which may contain preservatives and stabilizers.

Overall, provolone is an excellent choice for meatball subs due to its melting properties, mild flavour, and versatility. It blends seamlessly with other cheeses and enhances the flavour of the meatballs, sauce, and bun. By following the recommended preparation techniques and choosing high-quality ingredients, anyone can create a delicious meatball sub with provolone cheese.

Parmesan

When choosing Parmesan to put on your meatball sub, look for a piece that is firm to the touch and has a slightly oily texture. The cheese should be a light yellow colour, and the texture should be slightly grainy.

To prepare the Parmesan for your meatball sub, use a grater to create thin, even shreds of cheese. You can also use a food processor to grate the cheese, or purchase pre-grated Parmesan. Sprinkle the cheese on top of the meatballs and other toppings before baking the sub, or serve it on the side and let people add their own.

In addition to sprinkling Parmesan on top of your meatball sub, you can also add it to the meatball mixture. Grated Parmesan can be mixed with ground beef or other meats, breadcrumbs, eggs, and spices to create a juicy, flavourful meatball.

Cheddar

If you decide to use cheddar on your meatball sub, it's important to choose a variety that will melt well and complement the other flavours in the sandwich. A sharp cheddar will add a bold, tangy flavour to your sub, while a milder variety might be a better choice if you don't want the cheese to overpower the other ingredients. White cheddar is also an option and is recommended by some for meatball subs.

When constructing your meatball sub, consider the order of the ingredients. Placing the cheese directly on top of the meatballs before adding sauce and other toppings will help it melt and create a satisfying, gooey texture. Toasting the sub in the oven or under a broiler will also help the cheese melt and create a contrast of textures between the crispy bread and the gooey cheese.

Meatball subs are all about personal preference, so feel free to experiment with different types of cheddar and other cheeses until you find your perfect combination. You can also try mixing cheddar with other cheeses, such as mozzarella or provolone, to create a blend that's both flavourful and melts well.

Fontina

When making a meatball sub with fontina, it is important to shred the cheese a few hours in advance and store it in the fridge. Freshly shredded cheese melts better and tastes better than pre-shredded cheese, which contains preservatives and stabilizers.

To assemble your meatball sub, start by slicing a hoagie roll in half and piling on about 5 meatballs. Spoon extra marinara sauce on top of each roll, and then add the shredded fontina cheese. Place the subs onto a baking sheet and put them under the broiler until the cheese is melted and gooey, with some slightly golden brown spots.

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