German Beef Meatballs with Creamy Potato Salad

Thoroughly wash the potatoes and chop them into bite size pieces - don't peel them! Cook them in a pot of heavily salted boiling water for 12-15 min or until tender. Once cooked, drain and leave them to cool for as long as possible in a colander.

Meanwhile, slice the cucumber finely. Place the slices in a colander, season with a generous pinch of salt. Place the colander in the sink until step 6.

Meanwhile, place the bread crumbs and soy sauce in a bowl with the measured water. Finely chop the parsley. Add the onion powder, parsley, oregano, eggs, garlic powder, beef mince, smoked paprika and Dijon to the bowl. Season with salt and pepper and knead until fully combined. Shape the mixture into 6/9/12 flat meatballs. Refrigerate. 

Slice the radish finely. Finely chop the chives and apple. Combine the mayonnaise, vinegar, radish, apple chives, salt and pepper in a large bowl. Set aside. 

Heat a pan over a medium heat with a drizzle of oil. Once hot, add the meatballs and fry for 4 min or until starting to brown all over. Cover with a lid, reduce the heat and cook for 5 min further until cooked through.

Squeeze the salted cucumbers to release as much water as possible. Add the cooled potatoes and cucumbers to the bowl. Season generously with salt and pepper and toss (see pro tip). Serve the potato salad alongside the meatballs.