Meal Kit
Buffalo Turkey Meatball Salad
with celery and blue cheese
Prep & Cook Time: 25-35 min.
Spice Level: Medium
Cook Within: 5 days
Contains: Milk, Eggs
- Calorie-Conscious
- Carb-Conscious
Chef
David Padilla
In Your Box (serves 2)
- 12 oz. Ground Turkey
- 1 Romaine Heart
- 3 oz. Grape Tomatoes
- 3 oz. Buttermilk Ranch Dressing
- 2 fl. oz. Hot Sauce
- 2 oz. Blue Cheese Crumbles
- 2 oz. Baby Arugula
- 1 Shallot
- 1 Celery Stalk
- ⅗ oz. Butter
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving)
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Calories690
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Carbohydrates15g
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Net Carbs11g
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Fat51g
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Protein39g
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Sodium2530mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Baking Sheet
- 2 Mixing Bowls
- 1 Medium Non-Stick Pan
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
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1 Prepare the Meatballs
Cut celery into 1/4" dice. Combine turkey, blue cheese (reserve a pinch for garnish), celery, 1/2 tsp. salt, and 1/4 tsp. pepper in a medium mixing bowl. Mix thoroughly and form 8-10 meatballs the size ping-pong balls.
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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.
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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.
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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.
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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.
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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.
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