BALSAMIC-GLAZED TURKEY MEATBALL SUBS WITH PROVOLONE

Balsamic-Glazed Turkey Meatball Subs with Provolone image

Provided by Justin Chapple

Time 35m

Yield 4 servings

Number Of Ingredients 15

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

Steps:

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.