Tune In: Chef Jernard Shows Parents How to Make a Fun and Easy Meat and Potatoes Dish Kids Will Love
As a father of nine children, Chef Jernard Wells is an expert at finger-licking foods suitable for feeding a large family! I can certainly attest to how challenging doing so can be sometimes since I am a mother of four!
On this week’s episode of Cleo Tv’s New Soul Kitchen Remix, Chef Jernard shares healthy modifications perfect for football Sunday with tangy Pineapple Teriyaki Chicken Meatballs and Toasted Sweet Potatoes Wedges. As the doting dad insists, this budget-friendly combination is “sure to please any kid and the big kids as well!”
Pineapple Teriyaki Chicken Meatballs and Toasted Sweet Potatoes Wedges (courtesy: CLEO TV)
While this meal is geared more towards kids, your inner child may love it too!
Take a look at the recipes below*
*All recipes courtesy of Courtesy of Chef Jernard Wells (@chefjernard)
Chef Jernard Wells Pineapple Teriyaki Chicken Meatballs
2 pounds ground chicken
1/3 cup shallots, finely chopped
2 teaspoons garlic powder
3 garlic cloves, minced
1 tablespoon brown sugar
4-5 tablespoons crushed pineapple
2 teaspoons grated ginger
1/3 cup dried panko breadcrumbs
2 tablespoons reduced-salt soy sauce
Teriyaki Sauce Ingredients
1/3 cup low sodium soy sauce
1/3 cup water
1/2 cup brown sugar
1/2 cup pineapple juice
3 tablespoons crushed pineapple
1 teaspoon garlic powder
1 teaspoon minced shallots
2 teaspoons grated ginger
1 tablespoon minced garlic
2 teaspoons cornstarch
1/4 cup water
Shallots, sliced for garnish
Preheat the oven to 350°F. Place ground chicken in a medium bowl and add shallots, garlic powder, fresh garlic, brown sugar, crushed pineapple, ginger, soy sauce, salt, and pepper. Mix with your hands or a spatula until combined.
Make a well in the center of the mixture and add the breadcrumbs and mix thoroughly to combine.
Preheat a large skillet over medium heat with a little oil. Roll meatballs into balls that are 1 inch round then place into the hot oil. You can also coat a sheet pan with olive oil, place meatballs on the sheet pan, and bake for 15 minutes at 400°F until lightly golden and cooked through.
Once the meatballs begin to cook in a saute pan add the soy sauce and continue to pan roast until they turn golden brown in color.
In another medium pot combine the soy sauce, water, brown sugar, pineapple juice, crushed pineapple, garlic powder, shallots, minced garlic, and grated ginger. Bring the mixture to a simmer and allow the sugar to cook down for about 4-5 minutes.
Once the mixture comes to a boil combine the cornstarch and ¼ cup water to create a slurry. Pour the slurry into the teriyaki sauce and whisk until the mixture thickens. It should coat the back of a spoon without excess dripping.
Toss chicken meatballs in sauce and garnish with extra shallots and sesame seeds if desired.
(courtesy: CLEO TV)
Chef Jernard Wells Sweet Potato Wedges
3-4 large sweet potatoes
1/2 cup extra virgin olive oil
2 teaspoons dried rosemary
2 tablespoons dried oregano
3 teaspoons garlic powder
Preheat the oven to 400 °F .
Clean the potatoes thoroughly and cut into quarters lengthwise. Then cut the quarters into bite-size pieces or wedges
Place the wedges into a large bowl adding the oil, dried oregano, dried rosemary, garlic powder, salt, and pepper to taste. Toss well to combine.
Place the seasoned potato wedges onto a baking tray lined with parchment paper and bake until tender and cooked through about 20-30 minutes.
Serve with ketchup and ranch if desired.
Watch the new episode of NEW SOUL KITCHEN REMIX, hosted by acclaimed Chef Jernard Wells, airing this Saturday, January 16 at 9:30 P.M. ET/8:30C on Cleo TV.
For more information about CLEO TV visit www.mycleo.tv and check out CLEO TV YouTube Channel. Viewers can also join the conversation by connecting via social media on Twitter, Instagram, Pinterest and Facebook (@mycleotv) using the hashtag #NEWSOULKITCHEN and #CLEOTV