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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.

  • Duration
  • Prep Time
  • 4 ServingsServings


  • 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 teaspoon salt
  • 3 cup water


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.