'MasterChef Junior' Jasmine Stewart talks Camp MasterChef on Good Day Atlanta
ATLANTA - "MasterChef Junior" winner Jasmine Stewart stops by Good Day Atlanta to demonstrate a spicy jerk popper meatball, talk about Camp MasterChef and discuss her new online videos "Cooking With MasterChef."
Jasmine is from Milton, Georgia and found a passion for cooking at a young age. Now 13 years old, she continues to stay busy in the kitchen sharing her recipes with fans and food lovers.
For more information on today's spicy jerk poppers recipe see below. For more on Camp MasterChef or how you can attend click here.
For more on "Cooking With MasterChef" and "Jasmine's Delightful Desserts" click here.
Spicy Jerk Poppers
- Mix ground sirloin
- 1 egg
- ¼ cup of breadcrumbs
- 1 tbsp of olive oil
- 2 tbsp of soy sauce
- Salt and pepper to taste
- 1 tbsp of fresh chopped rosemary
- 1 tsp of fresh garlic
- 2 tsp of cayenne pepper
- ¼ tsp of nutmeg
- ¼ tsp of allspice
- ½ tsp of ginger
- ½ tsp of cinnamon
Mix the spices together and add ¾ of the mixture to the ground sirloin
Mix all of the ingredients with the meatball and roll into 1-inch meatballs
On medium heat, sear all of the meatballs until a nice crust forms on the outside
Put 2 ½ tbsp of butter, three cloves of garlic, the rest of the spice mixture, and two sprigs of rosemary to your pan. Then baste all of your meatballs with the butter mixture.
Put the meatballs in the oven at 350 degrees until the meatballs are fully cooked through
Zucchini Noodles
Take a vegetable peeler and peel thin ribbons of the zucchini.
Stack the ribbons on top of each other, and roll them up, then slice thin strips of the zucchini.
Take your zucchini noodles and put them in pan on medium heat with olive oil, 1 tsp of garlic, salt and pepper, and the juice of a quarter of a lemon and cook until the noodles are tender.
Yogurt Sauce
- ½ a cup of plain Greek yogurt
- 1 tsp of garlic
- 1 ½ tsp of parsley
- 1 tsp of lemon juice
- Salt and pepper to taste
Mix all the ingredients together