Defrost Switch product in the refrigerator before cooking.
Mix Switch Kafta with parsley and black pepper in a bowl. Shape into desired meatball size and refrigerate for 30 minutes.
Heat 1 Tbsp olive oil in a pan over medium heat. Cook the meatballs for 6-8 mins until browned. Remove and cover.
In the same pan, add remaining olive oil. Sauté the veggies until soft.
Add the water and diced tomatoes. Cook until the tomatoes wilt, then stir in the tomato paste. Cook 5 minutes on low heat, stirring occasionally.
Return the meatballs to the sauce, simmer for 10 minutes on medium-low heat.
Stir in seven spices and pomegranate molasses. Leave on low heat for 2 minutes.
Garnish with parsley and serve hot with vermicelli rice.