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Mix the ground beef with the spices and parsley and roll into small meatballs.
To a pot, add 3 tablespoons olive oil and heat up before adding the finely chopped onion and the diced potatoes.
Let them cook on medium heat until onions are translucent and potatoes develop some color.
Make room for the meatballs and add them in, letting them brown for 2 minutes before turning and browning for another 2 minutes.
Add the tomato sauce and water and the rest of the spices.
Mix and let it simmer on medium heat for 20 minutes, or until potatoes are fork tender and meatballs are cooked.
In a separate pan, heat up the remaining 2 tablespoons olive oil and add the minced garlic.
Fry until golden, and then add it to the pot of stew.
Mix well, serve with vermicelli rice, and top it with roasted pine nuts and chopped parsley.