Spicy Meatballs With Romaine, Potato And Corn Salad - cooking recipe

Ingredients

800 g small new potatoes
125 ml vegetable stock
6 tbsp oil
4 tbsp white wine vinegar
500 g minced beef
1 tbsp medium hot mustard
2 small red chillies, finely chopped
1 medium egg
4 tbsp breadcrumbs
1 tsp paprika
100 g sour cream
8 stalks oregano, chopped
200 g plain yoghurt
1 None baby romaine lettuce, chopped
1 small can of sweetcorn, drained
1 bunch radishes, quartered
3 None spring onions, finely sliced
1/2 None cucumber, finely sliced
125 g gouda cheese, grated

Preparation

For the potato salad, boil the potatoes in salted water for about 20 minutes then drain, peel and cut in half. Heat the stock with 2 tblsp oil, 3 tblsp vinegar and a pinch of sugar and pepper. Pour over the potatoes and let stand for about 30 minutes.
For the meatballs, mix together the meat, mustard, chilies, egg and bread crumbs until well combined. Season with salt, pepper and 1 tsp paprika and with wet hands, shape into 12 balls. Heat the remaining oil in a large frying pan and cook the meatballs for about 8-10 minutes until browned on all sides.
For the salad dressing, mix sour cream, chopped oregano, 1 tbsp vinegar and yogurt. Season with salt and pepper and set aside.
To finish the potato salad, mix in the prepared lettuce, corn, radish, green onion, cucumber and grated cheese. Mix well and serve on the side with a drizzle of the dressing and the meatballs.