Directions:
- Preheat a grill or grill pan to medium. In a large bowl, combine the pork, balsamic vinegar, grill seasoning, fennel seeds, crushed red pepper and garlic; season with salt and pepper.
- Divide into 4 equal portions; form each into 3 meatballs. Press 1 grape into each meatball, then pinch the meat to seal.
- Coat the meatballs with 2 tablespoons EVOO and thread onto skewers. Cover and grill, turning, until firm and cooked through, about 18 minutes.
- In another large bowl, toss the arugula, basil and parsley with the lemon juice and remaining 1 tablespoon EVOO; season with salt and pepper. In a small bowl, combine the ricotta and honey; season with pepper.
- Warm the flatbread on the grill. Top each with greens, some ricotta mixture and 3 meatballs.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1773.65 Kcal (7426 kJ) | ||
| Calories from fat | 1528 Kcal | ||
| % Daily Value* | |||
| Total Fat | 169.78g | 261% | |
|---|---|---|---|
| Cholesterol | 194.63mg | 65% | |
| Sodium | 308.29mg | 13% | |
| Potassium | 1071.59mg | 23% | |
| Total Carbs | 30.41g | 10% | |
| Sugars | 14.62g | 58% | |
| Dietary Fiber | 4.08g | 16% | |
| Protein | 31.61g | 63% | |
| Vitamin C | 28.4mg | 47% | |
| Iron | 3mg | 17% | |
| Calcium | 418.5mg | 42% | |
| Amount Per 100 g | |||
| Calories | 437.59 Kcal (1832 kJ) | ||
| Calories from fat | 376.98 Kcal | ||
| % Daily Value* | |||
| Total Fat | 41.89g | 261% | |
|---|---|---|---|
| Cholesterol | 48.02mg | 65% | |
| Sodium | 76.06mg | 13% | |
| Potassium | 264.38mg | 23% | |
| Total Carbs | 7.5g | 10% | |
| Sugars | 3.61g | 58% | |
| Dietary Fiber | 1.01g | 16% | |
| Protein | 7.8g | 63% | |
| Vitamin C | 7mg | 47% | |
| Iron | 0.7mg | 17% | |
| Calcium | 103.2mg | 42% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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