Steps
- Mix 1kg of ground beef, 1 tablespoon of onion powder, 1 tablespoon of garlic powder, 2 teaspoons of seven-spice, 1¼ teaspoons of salt, and half of 1 teaspoon of black pepper.
- Add 1 tablespoon of pomegranate molasses and 1 cup of chopped parsley. Shape into medium meatballs.
- Heat half of ¼ cup of vegetable oil in a wide pot over medium-high heat. Sear the meatballs for 30 seconds on each side; set aside.
- Add the remaining oil and 1 large diced white onion. Cook until translucent. Add 800g of peeled potatoes, cut into ½in / 1cm cubes, and cook for 10 minutes, until lightly golden.
- Stir in 2 large minced garlic cloves, ¼ cup of tomato paste, 1 teaspoon of seven-spice, 1½ teaspoons of salt, and the remaining pepper. Cook until fragrant.
- Add 1½ cups of vegetable broth, 1½ teaspoons of pomegranate molasses, 2 cups of frozen peas, and the meatballs. Cover and simmer for 25 minutes, until the potatoes are tender and the meatballs reach 160°F / 71°C.