Balsamic-Glazed Turkey Meatball Subs with Provolone
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 275
- Total Fat
- 15
- Saturated Fat
- 6
- Carbohydrates
- 16
- Dietary Fiber
- 1
- Sugar
- 2
- Protein
- 20
- Cholesterol
- 52
- Sodium
- 419
- Total: 35 min
- Active: 35 min
Ingredients
1 1/4 pounds ground turkey
1/2 cup Italian-style dry breadcrumbs
1/2 cup parsley leaves, finely chopped, plus more 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
Splash of soy sauce or liquid aminos
4 hoagie or sub rolls, split
12 slices provolone
2 cups baby arugula (optional)
Freshly grated Parmesan or pecorino, for topping
Directions
- 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.
- 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.
- 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.
- 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.