Teriyaki Meatball Cholent
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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
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
comments
5 Responses to Teriyaki Meatball Cholent
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Meat , Desserts, Main , Shabbat , Asian , Slow Cooker & Cholent , Kid Friendly , Beef & Veal ,
About jamie geller
Jamie Geller is a bestselling author of the wildly successful QUICK & KOSHER cookbook...
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Adding the apple sounds interesting, and probably offsets the salt from the teriyaki, fascinating!
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.
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.