Buffalo Turkey Meatball Salad

with celery and blue cheese

$9.95 per serving

Prep & Cook Time: 25-35 min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Medium

Contains: Milk, Eggs, Soy

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A note about serious food allergies

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.

In Your Box (serves 2)

  • 1 Celery Stalk
  • 12 oz. Ground Turkey
  • Info
    2 oz. Blue Cheese
  • 1 Romaine Heart
  • 3 oz. Grape Tomatoes
  • 1 Shallot
  • Info
    ⅗ oz. Butter
  • 2 fl. oz. Frank's RedHot Sauce
  • 2 oz. Baby Arugula
  • Info
    3 oz. Ranch Dressing
  • Nutrition (per serving)

  • Calories
    573
  • Carbohydrates
    16g
  • Fat
    32g
  • Protein
    59g
  • Sodium
    866mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Baking Sheet
  • 2 Mixing Bowls
  • 1 Medium Non-Stick Pan

Before You Cook

  • Step 1 - Prepare the Meatballs
    1

    Prepare the Meatballs

    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.

  • Step 2 - Sear the Meatballs
    2

    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.

  • Step 3 - Finish the Meatballs
    3

    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.

  • Step 4 - Prepare the Remaining Ingredients
    4

    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.

  • Step 5 - Make the Buffalo Sauce
    5

    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.

  • Step 6 - Plate the Dish
    6

    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.