That low-carb, low-calorie life isn't always the most exciting, but we've flipped the script for a meal that's maxed out on flavor while still keeping it healthy. Cutting into these tender turkey meatballs releases an oozy cheddar surprise, and the smoky-BBQ sauce they're served with gets a sweet infusion of maple syrup. Crisp greens with creamy ranch dressing finish off a meal flush with flavor and devoid of guilt.
Hold romaine head at root end and chop coarsely. Halve grape tomatoes. Combine BBQ sauce, breakfast syrup, and 3 Tbsp. water in a small bowl.
Stuff the Meatballs
Combine ground turkey with seasoning salt in a medium mixing bowl and mix well. Divide into six golf ball-sized pieces. Flatten into 3"-wide patties. Tear cheddar slices into 1" squares and place on top of patties. Fold edges of patties inward to re-form into meatballs with cheddar in center. Roll in palms to seal.
Sear the Meatballs
Heat 1 tsp. olive oil in a medium oven-safe pan over medium heat. Add meatballs to hot pan and cook 7-9 minutes, or until browned on two sides. Cheddar may leak from meatballs. While meatballs sear, thoroughly wash bowl used for mixing meat and reserve for salad.
Finish the Meatballs
Add maple-BBQ mixture to pan with meatballs and bring to a bare simmer. Gently roll meatballs to cover in sauce and transfer pan to oven. Bake 7-9 minutes, or until meatballs reach a minimum internal temperature of 165 degrees.
Toss the Salad
Combine romaine and arugula in reserved mixing bowl and toss with half the ranch dressing. Add remaining dressing to taste. Alternatively, reserve dressing and drizzle on salad just before serving.
Plate the Dish
Place a serving of salad on a plate and top with grape tomatoes. Place meatballs in front of salad. Spoon extra maple-BBQ sauce over meatballs and serve.