breadcrumbs, pepper, and salt in one bowl.
Divide the mixture into 12 portions.
Pick up each portion and roll it in your palm.
In this way, make 12 balls with the mixture and put them in one baking tray that has been lined.
Keep it in the refrigerator for ten minutes. 2.
Heat some oil in one pan on the stovetop and fry the meatballs until they become golden brown.
This may take about 10 to 15 minutes.
Remove the meatballs and place them on one paper towel to get rid of the excess oil. 3.
In the meantime, put the chicken stock, cream, and wine in a pan.
Simmer the sauce until it becomes thick and is reduced in quantity.
Put the meatballs in the pan and cook for a few minutes. 4.
Garnish with grated parmesan and arugula.
You can serve it with plain rice or slices of bread.
Teriyaki-Braised Greens and Turnips with Bacon This is a tasty dish which has a number of health benefits. It contains leafy greens which provide vitamin C. Intake of vitamin C can reduce fasting blood glucose levels and inflammatory markers for people who have diabetes.
Turnips have plenty of fiber and help you to feel full longer. Eating more fiber can also help to keep blood glucose levels stable.
Ginger and garlic are included in this recipe. Ginger has a low glycemic index. Eating about 4 g of ginger daily can help in lowering blood glucose levels and regulating insulin production.
Garlic can help in managing blood sugar. Consumption of aged, raw, or cooked garlic can regulate blood sugar and reduce the impact of a few diabetes complications.
Keep in mind that this recipe contains bacon. Therefore, you should eat only a limited amount of bacon if you have diabetes because it has a lot of saturated fats.
Time: 30 minutes
Serves: 4
Nutritional Facts: 187 Calories | 4.3 g Fats | 29.4 g Carbs | 8.1 g Protein
Ingredients
To make the teriyaki sauce
3 tablespoons tamari 1 tablespoon ginger (minced)
2 cloves of garlic (minced) 3 tablespoons rice vinegar (brown rice) 2 tablespoons honey 1/2 teaspoon pepper flakes
To make the main dish
1 shallot (medium size, sliced thinly) 2 slices of bacon (nitrate free, cut into half-inch pieces) 1 bunch of collard greens (4 cups after cutting) 1 bunch of green onions 2 pounds of turnips (cut them into wedges)