Preheat and prep: Heat your oven to 400°F (200°C). Line a sheet pan with parchment paper or lightly oil it. This helps the meatballs brown and release cleanly.

Make the meatball mixture: In a large bowl, combine ground turkey, egg, almond flour, garlic powder, onion powder, smoked paprika, salt, and pepper. Mix gently with a fork or your hands until just combined. Do not overmix or the meatballs can turn dense.

Form the meatballs: Scoop and roll into 1.5-inch balls (about 18–20 meatballs). Place on the prepared sheet pan, spacing evenly for even browning.

Bake: Bake for 14–16 minutes, or until the centers reach 165°F (74°C). If you want extra browning, broil for 1–2 minutes at the end, watching closely.

Make the buffalo sauce: While the meatballs bake, warm buffalo sauce with butter in a small saucepan over low heat until the butter melts. Stir to combine. Taste and adjust heat by adding more butter for milder or more buffalo sauce for spicier.

Toss the meatballs: Transfer the cooked meatballs to a large bowl. Pour the warm buffalo sauce over and toss to coat. The sauce will cling better while the meatballs are hot.

Build the salad base: In a large bowl, toss chopped romaine with celery, cucumber, red onion, and tomatoes if using. Squeeze a little lemon or lime and drizzle with a bit of olive oil. Season with a pinch of salt and pepper. This quick dressing keeps things bright without extra carbs.

Assemble the bowls: Divide the salad among bowls. Top with buffalo meatballs, avocado, and a sprinkle of blue cheese or feta if you like. Drizzle with ranch or blue cheese dressing and finish with chopped parsley or chives.

Serve: Enjoy immediately while the meatballs are warm and the greens are crisp. Add extra buffalo sauce on the side if you love heat.