Vietnamese Meatballs & Mango Salad

Serves: 4

Prep time: 20 minutes

Cook time: 20 minutes

Ingredients

Meatballs:

• 500 g Premium Beef Mince

• 1 tbsp chopped Thai basil (stems & leaves)

• 2 cloves garlic, diced

• 1 tbsp Thai green curry paste

• ¼ cup panko breadcrumbs

• 1 egg

Salad:

• ½ iceberg lettuce, shredded

• 1 mango, sliced

• ½ cup bean sprouts

• ½ cucumber, ribboned

• ½ punnet cherry tomatoes, halved

• Handful fresh mint leaves

• Handful Thai basil leaves

• 1 red chilli, thinly sliced

Dressing:

• Juice of 1 lime

• 1 tbsp fish sauce

• 1 tsp caster sugar

Method

1. Combine all meatball ingredients in a bowl and mix well.

2. Roll into balls and cook in a frying pan until browned and cooked through.

3. Arrange lettuce, mango, bean sprouts, cucumber, tomatoes, mint and basil on a plate.

4. Mix lime juice, fish sauce and caster sugar to make the dressing.

5. Drizzle the dressing over the salad.

6. Serve the meatballs on top of the salad and garnish with sliced chilli.

Why this recipe works

Using our Premium Beef Mince means you get lean, flavour-rich beef that holds together brilliantly as meatballs. The combination of Thai basil, green curry paste and garlic adds fragrant depth. The fresh mango, herbs and chilli bring brightness and balance — making this dish ideal if you’re after easy summer dinner ideas, healthy bowl meals or a quick way to elevate mince beyond the usual.

Serving suggestion

Serve with steamed jasmine rice or a side of roasted sweet potato. For a lighter option, replace the mango with fresh pineapple or swap the lettuce for a mix of baby spinach and rocket.