Spicy Meatballs With Romaine, Potato And Corn Salad

• 1 3/4 pounds small new potatoes
• 1/2 cup vegetable stock
• 6 tablespoons oil
• 4 tablespoons white wine vinegar
• 1 1/8 pounds minced beef
• 1 tablespoon hot mustard medium
• 2 red chillies small, finely chopped
• 1 medium egg
• 4 tablespoons breadcrumbs
• 1 teaspoon paprika
• 7 tablespoons sour cream
• 8 stalks oregano chopped
• 1 cup yoghurt plain
• 1 baby romaine lettuce chopped
• 1 can sweetcorn drained
• 1 bunch radishes quartered
• 3 spring onions finely sliced
• 1/2 cucumber finely sliced
• 9/16 cup gouda cheese grated

1. 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.
2. 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.
3. For the salad dressing, mix sour cream, chopped oregano, 1 tbsp vinegar and yogurt. Season with salt and pepper and set aside.
4. 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.

potatoes, vegetable stock, oil, white wine vinegar, beef, red chillies, egg, breadcrumbs, paprika, sour cream, oregano, yoghurt plain, baby romaine lettuce, sweetcorn, onions, cucumber, gouda cheese

Taken from www.yummly.com/recipe/Spicy-Meatballs-with-Romaine_-Potato-and-Corn-Salad-1407843 (may not work)