Balsamic-Glazed Turkey Meatballs

 

This recipe is from Justin Chapple of FoodNetwork. I have been wanting to try this recipe and so glad I did! Instead of being simmered in a tomato sauce, the meatballs get tons of flavor from a tangy-sweet glaze made with balsamic vinegar and chicken broth. Melt provolone cheese onto sub rolls and you have got yourself dinner! People this is delish!

Ingredients:

• 1 1/4 pounds ground turkey ( I use the 93% lean)
• 1/2 cup Italian-style bread crumbs ( I use gluten-free)
• 1/2 cup parsley leaves, finely chopped, plus more for garnish
• 3 scallions, minced ( I used both white and green of scallion )
• 3 cloves garlic, finely grated
• 2 teaspoons kosher salt ( I used WF Lemon Pepper seasoning )
• 1 teaspoon fresh ground pepper
• 2 tablespoons EVOO
• 1 cup chicken stock
• 1/3 cup balsamic vinegar ( Justin suggested do not need to buy the spendy balsamic for this )
• Splash of soy sauce or tamari
• 4 sub rolls, split
• 12 slices provolone ( bought presliced at WF )
• Freshly grated Parmesan, for topping

Directions:

Combine the turkey, breadcrumbs, parsley, scallions, garlic, salt and pepper in a large bowl and mix well.

Scoop out mixture into 2 tablespoon-sized meatballs ( approximately 21 meatballs ) and roll out into neat balls. 

Heat the olive oil in a large in a large nonstick skillet over medium heat. Add the meatballs and cook, turning occasionally, until browned but not cooked through, 6-8 mintues.

While meatballs are browning, whish the stock, 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, 8-10 minutes.

Meanwhile, preheat the broiler with a rack about 8-inches from the heat source. Arrange the split sub rolls on a baking sheet and top each with 3 slices of provolone. Broil until the cheese is melted and rolls are lightly toasted on edges, 1-2 minutes. Watch closely.

Fill the subs with the meatballs, spooning some sauce on and top with Parm and chopped parsley. Justin suggested topping with baby arugula, but optional.