Buffalo Turkey Meatball Salad

Ingredients

• 1 Celery Stalk
• 12 oz Ground Turkey
• 1 ½ oz Blue Cheese
• 1 Shallot
• 3 oz Grape Tomatoes
• 1 Romaine Heart
• ⅝ oz Butter
• 2 fl. oz. Frank’s Red Hot Sauce
• 2 oz Baby Arugula
• 3 oz Gluten-Free Ranch Dressing
• Olive Oil
• Salt Pepper
• While meatballs are cooking, peel and halve shallot.

Instructions

1. 1

   Cook Within: Wet your hands for easier, cleaner, and better formed Several Buffalo, New York establishments lay claim to pairing hot sauce with chicken wings, but the probable inventor is Anchor Bar, owned by husband and wife team Frank and Teressa Bellissimo.

2. 2

   Prepare the Meatballs: Cut celery into ¼” dice. Combine turkey, blue cheese crumbles (reserve a pinch for garnish), celery, ½ tsp. salt, and ¼ tsp. pepper in a medium ball-sized meatballs.

3. 3

   Make the Buffalo Sauce: Return pan used to sear meatballs to medium heat.

4. 4

   Add butter and melt entirely, about 1 minute. 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.

5. 5

   Cook the Meatballs: medium-high heat. Add meatballs to hot pan and cook 5-7 minutes, or until browned on all sides.

6. 6

   Transfer to prepared baking sheet and bake 12-14: minutes, or until meatballs reach a minimum internal temperature of 165 degrees. Wipe pan clean and reserve for making sauce.

7. 7

   Plate the Dish: Toss romaine, arugula, shallot (to taste), and grape on a plate. Place a serving of 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.

8. 8

   Prepare Remaining Ingredients: While meatballs are cooking, peel and halve shallot. Slice into thin strips (julienne). Halve grape toma- toes. Cut end off romaine, halve lengthwise, then recipe–it has bigger grains and is easier to pinch than table salt, allowing more control over flavor. If using regular table salt, reduce measured amounts used twice. Most is added to meatballs, and a pinch garnishes salad. essential element of classic Buffalo flavors, but heat is not for everyone. Start with half if you’re spice-sensitive, and add slightly assertive onion-garlic flavor when used raw. Use to taste when adding to salad. the recipe before you start–we promise it will be time

9. 9

   Slice into thin strips (julienne). Halve grape toma-