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Teriyaki Meatball Cholent

 

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Teriyaki Meatball Cholent
 

 

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Recipe

Teriyaki Meatball Cholent

I have been wanting to try a meatball cholent for some time and so I finally did. The rice got a little over cooked and mushy, but everyone really liked that. I might still work on tweaking it, but it was really good and so I thought I would share it and keep it as a record for myself here.

Times

  • Prep Time : 15 min
  • Ready Time : 15 min

Servings

4

Ingredients

  • 1 pound ground beef
  • 1/3 cup bread crumbs
  • 1 egg
  • 2 cloves garlic
  • 1 apple grated
  • 1 cup short grain brown rice
  • 1/2 onion, chopped
  • 2 cloves garlic
  • 1 teaspoon teriyaki sauce
  • 2 teaspoons salt
  • 3 cups water

Directions

Prepare meatballs by mixing ground beef with breadcrumbs, egg, garlic and grated apple. Roll meatballs into balls and place on baking pan.

Put in 350 degree oven for 15 minutes until browned.

Put rice, onion, garlic, sauce, salt and water into slow cooker. Place meatballs inside and cover with water.

Tuun on slow cooker on low and cook about 18 hours until ready for Shabbat lunch.

About Tamar Genger MA, RD

avatar

Tamar lives in New York and is the mother of three amazing children, a Registered Dietitian, professor of Nutrition, and as you can probably guess, a foodie! Tamar loves to travel with her family and visits kosher restaurants wherever she goes. Although she loves the sights, she spends more time talking about the restaurants and food she ate! As a mom and a nutritionist, Tamar tries to balance her passion for healthy cooking with her insatiable desire for chocolate! Find more on Google

 

comments

 

8 Responses to Teriyaki Meatball Cholent

  1. Adding the apple sounds interesting, and probably offsets the salt from the teriyaki, fascinating!

  2. Love this idea for a meatball cholent. I wonder if there’s another way to cook the rice so it doesn’t get mushy.

    • If you sub the brown rice with wheat berries, they remain chewy and still retain an interesting texture – plus it tastes good. I love it that Tamar contributes amazing healthy recipes, as that’s the biggest challenge with much of Shabbat food.

  3. avatar says: redzhope

    I made this and while I thought it was edible my family hated it!!!! They probably would have preferred me adding more of the spices they are used to in addition to the ingredients listed above. I won’t be making this again.

    • I am sorry it didn’t work out for you, it is a different kind of cholent, not for everyone, but thanks for letting us know.

  4. avatar says: jdh1

    I have a friend who makes a gluten free cholent with rice. To make the rice less mushy, he starts it later in the day within an hour or so of shabbos. Maybe that would help?

  5. avatar says: sara

    Doesnt say when to put in the teryaki sauce. Also, burnt to a crisp. Not enough water recommended?

    • It says to to add the sauce after the garlic in the pot. Every slow cooker is different and so water has to be adjusted to keep that in mind. If yours tends to be higher than it would need more water. Mine has a few settings and if I don’t set it properly the food tends to burn.

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