HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconMango Glazed Mumbai Beef Meatballs
Mango-Glazed Mumbai Beef Meatballs

Mango-Glazed Mumbai Beef Meatballs

with Bombay Fries & Mayo

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Discover a classic fusion of Indian and modern flavours with a whole new twist! Take crispy bombay fries paired with moreish mango-glazed beef meatballs, all the right spices and tender veggies, and you’ve got a dinner-time hit. Serve with a crisp salad for a hit of freshness.

Keep an eye out... Due to recent sourcing challenges, we've replaced tomato with pear, which may be a little different to what’s pictured. Don’t worry, your recipe will be just as delicious!

Tags:Kid Friendly

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total Time30 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount



1 sachet

brown mustard seeds





1 packet

beef mince

1 sachet

beef-style stock powder

1 packet

fine breadcrumbs

(ContainsGlutenMay be presentPeanuts, Tree Nuts, Sesame, Milk, Soy)

1 packet

mango chutney

1 bag

salad leaves

1 packet



2 clove


1 sachet

Mumbai spice blend

Not included in your delivery

olive oil




1 drizzle

white wine vinegar

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2811 kJ
Fat26.5 g
of which saturates8.7 g
Carbohydrate58.8 g
of which sugars22.7 g
Protein40.6 g
Sodium1053 mg
Utensilsarrow down iconarrow down icon
Baking Tray
Baking Paper
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Preheat the oven to 240°C/220°C fan-forced. Cut the potato into fries, then place on a lined oven tray. Drizzle with olive oil, season with salt and sprinkle over the brown mustard seeds. Toss to coat. Spread out evenly, then bake until tender, 20-25 minutes.


While the fries are baking, finely chop the garlic. Grate the carrot. Thinly slice the cucumber into rounds.


In a medium bowl, combine the beef mince, Mumbai spice blend, beef-style stock powder, fine breadcrumbs, garlic and the egg. Using damp hands, shape heaped spoonfuls of the beef mixture into small meatballs. Transfer to a plate. You should get 4-5 meatballs per person.


In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the meatballs, turning, until browned and cooked through, 8-10 minutes (cook in batches if your pan is getting crowded). Remove the pan from the heat, then add the mango chutney and a good splash of water, tossing the meatballs until coated.


While the meatballs are cooking, combine the mixed salad leaves, carrot, cucumber, a pinch of salt and pepper and a drizzle of white wine vinegar and olive oil in a medium bowl.


Divide the mango-glazed Mumbai beef rissoles, bombay fries and mixed salad between plates. Serve with a dollop of mayonnaise.