Ingredients: - Ground beef (regular or lean) - Parsley - Onions - Potatoes - Peas - Spices: Lebanese seven-spice blend or allspice, garlic powder, onion powder, salt, pepper - Tomato paste (for the sauce base) - Pomegranate molasses (adds sweet and tangy flavor) - Vegetable broth (or chicken broth/water) Steps: -For the meatballs- 1. Combine ground meat, spices, pomegranate molasses, and parsley thoroughly by hand. 2. Shape into evenly sized medium meatballs. 3. In a large skillet, heat vegetable oil and sear meatballs on all sides over medium heat, about 30 seconds per side until browned. Set aside (don’t fully cook). -For the Stew- 4. Finely chop onions, crush garlic, and dice potatoes into small cubes. 5. In the same skillet, add oil, onions, and salt, cooking on medium heat until onions are translucent. 6. Add potatoes, cooking on medium heat for about 10 minutes until they start to brown. 7. Add garlic, tomato paste, seven spice, and black pepper, cooking until garlic is fragrant. 8. Stir in vegetable broth, pomegranate molasses, and peas. 9. Return meatballs to skillet, cover, and simmer for 25 minutes until potatoes are soft. 10. Adjust seasoning, adding a pinch of sugar if needed. Serve with rice.
