Preheat your oven to 425ºF. Line a rimmed baking sheet with parchment paper (for easy cleanup) and set in the wire rack.
In a large bowl, combine the ground turkey, almond flour, shredded carrots, green onions, celery, egg and salt. Combine using a potato masher (or go in with your hands!) until the meatball mixture is fully combined.
Use a medium size cookie scoop to make the meatballs (or measure out 1.5 tablespoons per meatball and roll by hand). Set the meatballs on the wire rack. Should make 27-28 meatballs.
Bake in the oven for 30-35 minutes, until the meatballs are golden brown on the top and have an internal temperature of 165ºF.
In a medium size bowl, add the buffalo sauce and melted ghee. Stir to combine. Toss the warm meatballs in the buffalo sauce until fully coated.
Serve the buffalo meatballs on the butter lettuce with desired amount of shredded carrots, sliced celery + ranch dressing.
Leftovers will keep in an airtight container refrigerated for at least 5 days.