Preheat grill to medium heat. Skewer the meatballs onto wooden or metal skewers, four per skewer and grill for 10 minutes. Remove the meatballs from the skewers onto a separate plate, cover the plate with aluminum foil to keep warm and set aside. Skewer the strawberries, four per skewer, and grill for 2-3 minutes each side. Remove the strawberries from the skewers onto a separate plate, cover the plate with aluminum foil to keep warm and set aside. Whisk the olive oil, balsamic vinegar, basil, honey, salt, and black pepper together to make a vinaigrette. Toss the fennel and arugula into the vinaigrette and add the strawberries. Slice the meatballs into thirds and add to the strawberry salad. Top with ricotta cheese and pistachios. Serve immediately.
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