15-Minute South African Yellow Rice and Turkey Meatballs

Cooking is fun! At times, it can also be challenging…especially if you’re trying out a new recipe. But, I’m determined to not let that stop me from working to constantly add new dishes to our family’s repertoire of recipes. I’m particularly excited each time I try out a new recipe from a different culture. And, last week, I attempted to tackle a couple of South African recipes, while making a couple of adjustments to speed up the cooking time significantly.

First, I decided to make South African Yellow Rice. The beautiful color and inclusion of raisins really intrigued me. However, since the rice alone wouldn’t make a complete meal, I decided to also serve turkey meatballs with it. I must admit that figuring out the proper amounts of seasonings–which made my kitchen smell like a gourmet chef was busy at work!–was tricky, but I think I eventually figured it out. Keep reading to see if this meal is one that you might want to make for your family.

As with most of the recipes I’ve shared, you should be able to find the ingredients that I used at your local grocery store. However, if you’re among the countless people who are now opting to shop for groceries online, you could also purchase the ingredients without ever leaving the comfort of your home. For example, as I mentioned previously, the chicken broth that I often use is available on Amazon. And, if you purchase it using the link that I include below, I will earn income from qualifying purchases that will help support my blog.

What You’ll Need To Make 15-Minute South African Yellow Rice and Turkey Meatballs (Six servings)

*4 1/2 Cups of Low-Sodium Chicken Broth

*6 Tablespoons of Butter–Three tablespoons of butter will be used for the rice and three will be used for the meatballs.

*2 Teaspoons of Turmeric Powder–One will be used for the rice and one will be used for the meatballs.

*1 Teaspoon of Ginger

*4 Tablespoons of Brown Sugar

*3 Cups of White Rice–I used microwaveable rice. You could also use leftover rice.

*1 Cup of Dark Raisins

*1 Package of Frozen Turkey Meatballs–For six servings, aim at being able to prepare at least 18 medium-sized meatballs.

*1 Teaspoon of Fennel Seed

*1 Teaspoon of Cumin


15-Minute South African Yellow Rice and Turkey Meatballs

1. Pour chicken broth into a skillet and bring to a boil.

2. Stir three tablespoons of butter, brown sugar, seasonings, and raisins into broth and bring to a boil again. Lower heat to medium-high. Cook the rice until the broth is absorbed into the rice (approximately 8 or 9 minutes).

3. While the contents of the larger skillet are simmering, turn your attention to preparing the meatballs. For the sake of time, microwave the meatballs in a microwavable bowl using the shortest cooking time printed on the package.

4. Melt the remaining tablespoons of butter in a smaller skillet, then add the meatballs. Once they are coated in the butter, sprinkle on the turmeric, cumin and fennel seed. Stir for a few minutes to make sure they become covered in the seasonings.

5. Add a little chicken broth to the skillet containing the meatballs and allow them to simmer, covered, over medium-high heat for 5 to 6 minutes. This will keep them moist as they finish cooking and being seasoned.

6. Once the liquid in the pan with the rice and raisins has been absorbed, the rice is ready to be served. However, before serving it, add a little salt to taste and then plate it.

7. Carefully remove the meatballs from the other skillet and place a few of them in the center of the rice or on the plate next to it. You may also sprinkle a bit of salt on the meatballs, if you want to, at this point.

8. Enjoy!

15-Minute South African Yellow Rice With Turkey Meatballs

Substitutions: Instead of turkey meatballs, you could use beef, lamb or chicken meatballs. Just make sure that the ones you use don’t contain cheese since that ingredient might not pair well with the suggested seasonings.

Additional Add-Ins: Some recipes call for cinnamon to be added to the rice, so you could sprinkle in a teaspoon as you’re adding the other spices.

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