Heat the vegetable oil over medium high heat and brown the meatballs, 3-4 minutes. Remove from pan.
Pan fry the potato chunks until golden brown, they don’t need to cook through. Remove from pan.
Wipe out the pan and add olive oil. Sauté the onion for 3-4 min or until softened, then add the tomatoes and garlic. Simmer for 5-6 minutes or until tomatoes are breaking down.
Mix together the tomato paste, stock cube and water and add to the pan. Add the pomegranate molasses, spices, and salt and pepper to taste.
Add the potato cubes back in and cook for 10-15 mins, then add the meatballs and cook for another 10-15 minutes or until everything’s cooked through.
Serve with plain or vermicelli rice (Recipe linked in recipe notes), garnished with parsley and toasted pine nuts or almond slivers if desired.