If you crave the wings but not the calories, try our Buffalo turkey meatball salad. It’s got all the fiery flavor of Buffalo sauce, the creamy texture of blue cheese, and the cooling relief of celery and ranch, but we health it up a bit with a romaine and arugula salad. Get in on this deliciousness.
Cut celery into ¼" dice. Combine turkey, blue cheese (reserve a pinch for garnish), celery, ½ tsp. salt, and ¼ tsp. pepper in a medium mixing bowl. Mix thoroughly and form 8-10 meatballs the size ping-pong balls.
Sear the Meatballs
Heat 1 tsp. olive oil in a medium non-stick pan over medium-high heat. Add meatballs to hot pan and cook until browned on all sides, 5-7 minutes.
Finish the Meatballs
Transfer meatballs to prepared baking sheet and roast until they reach a minimum internal temperature of 165 degrees, 12-14 minutes. Wipe pan clean and reserve. While meatballs finish, prepare remaining ingredients.
Prepare the Remaining Ingredients
Hold romaine head at root end and chop coarsely. Halve grape tomatoes. Peel and halve shallot. Slice halves into thin strips.
Make the Buffalo Sauce
Return pan used to sear meatballs to medium heat. Add butter and melt entirely, 30-60 seconds. Add hot sauce (start with half if you're spice-sensitive, then add rest to taste), stir, and cook 2 minutes. Add meatballs to pan and toss to coat in sauce.
Plate the Dish
Toss romaine, arugula, grape tomatoes, and shallot (to taste) in a large mixing bowl and place a serving on a plate. Place meatballs on top of salad and drizzle with ranch dressing. Garnish with remaining blue cheese. Ranch can also be served on side as a dipping sauce.