Recipe courtesy of Justin Chapple

Balsamic-Glazed Turkey Meatball Subs with Provolone

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  • Level: Easy
  • Total: 35 min
  • Active: 35 min
  • Yield: 4 servings
Instead of being simmered in a tomato sauce, the meatballs for these tasty sub sandwiches get tons of flavor from a tangy-sweet glaze made with balsamic vinegar and chicken broth. A splash of soy sauce gives the glaze a touch of umami while the melted provolone cheese and peppery arugula in the subs round out all the flavors.



  1. Combine the turkey, breadcrumbs, parsley, scallions, garlic, salt and pepper in a large bowl and mix well. Using a 2-tablespoon scoop, scoop lightly packed mounds of the mixture onto a plate or baking sheet, then roll them into neat balls.
  2. Heat the olive oil in a large nonstick skillet over medium heat. Add the meatballs and cook, turning occasionally, until browned but not cooked through, 6 to 8 minutes.
  3. Whisk the broth, vinegar and soy sauce together in a small bowl. Pour the mixture into the skillet with the meatballs and bring to a boil over high heat. Reduce the heat to medium and simmer, basting occasionally, until the meatballs are cooked through and the sauce has thickened, 8 to 10 minutes.
  4. Meanwhile, preheat the broiler with a rack about 8 inches from the heat source. Arrange the split hoagie rolls on a large rimmed baking sheet and top each with 3 slices of provolone. Broil until the cheese is melted and the buns are lightly toasted on the edges, 1 to 2 minutes. Fill the rolls evenly with the arugula, if using, and the meatballs, spooning some of the sauce on the subs. Top with Parmesan or pecorino, sprinkle with parsley and serve.