Balsamic-Glazed Turkey Meatball Subs with Provolone Recipe

Balsamic-Glazed Turkey Meatball Subs with Provolone

• Difficulty: Easy
• Servings: 4
• Nutrition Facts Per Serving (1 of 12 servings): Calories 275, Total Fat 15g, Saturated Fat 6g, Carbohydrates 16g, Dietary Fiber 1g, Sugar 2g, Protein 20g, Cholesterol 52mg, Sodium 419mg
• Total Time: 35 mins
• Active Time: 35 mins

Imagine sinking your teeth into juicy turkey meatballs glistening with a rich balsamic glaze, nestled in toasted rolls with gooey provolone and peppery arugula. Skip the usual tomato saucethese subs burst with umami from soy-infused balsamic and broth, creating irresistible layers of flavor that will have you craving seconds. Ready to whip up this game-changing sandwich that elevates weeknight dinners?

Ingredients

• 1.25 pounds ground turkey
• 1/2 cup Italian-style dry breadcrumbs
• 1/2 cup finely chopped parsley leaves, plus extra for garnish
• 3 scallions, minced
• 3 garlic cloves, finely grated
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 2 tablespoons extra-virgin olive oil
• 1 cup low-sodium chicken broth
• 1/3 cup balsamic vinegar
• A splash of soy sauce or liquid aminos
• 4 hoagie or sub rolls, split
• 12 slices provolone cheese
• 2 cups baby arugula (optional)
• Freshly grated Parmesan or pecorino for topping

Instructions

1. In a large bowl, mix together the turkey, breadcrumbs, parsley, scallions, garlic, salt, and pepper thoroughly. Using a 2-tablespoon scoop, form loosely packed portions of the mixture into rounded meatballs and set on a plate or baking sheet.
2. Heat the olive oil in a large nonstick skillet over medium heat. Add the meatballs and cook, turning occasionally, until browned on the outside but not fully cooked inside, about 6 to 8 minutes.
3. In a small bowl, whisk together chicken broth, balsamic vinegar, and soy sauce. Pour this mixture into the skillet with the meatballs and raise heat to high until it boils. Then reduce heat to medium and simmer, basting the meatballs with the glaze every so often, until the meatballs are cooked through and the sauce thickens, approximately 8 to 10 minutes.
4. While the meatballs simmer, preheat your broiler with a rack positioned about 8 inches from the heat source. Arrange the split rolls on a large rimmed baking tray and place 3 slices of provolone on each. Broil just until cheese melts and edges of the buns become lightly toasted, about 1 to 2 minutes.
5. Once ready, fill each roll evenly with arugula (if using) and place the glazed meatballs inside, spooning some sauce over them. Sprinkle with freshly grated Parmesan or pecorino, garnish with parsley, and serve promptly.