Place the potato cubes in a pot of water and bring to a boil. Cook for 8 minutes until just cooked. Drain and drizzle with olive oil and leave to cool.
Finely chop the shallot and garlic and cut the tomatoes, cucumber, and sweet red pepper into cubes.
Finely dice the fresh parsley and mint.
For the meatballs, combine the beef minced meat, spices, shallot, garlic, half of the parsley, and eggs. Mix the ingredients together and form into around 14 evenly sized meatballs, using wet hands.
Heat olive oil in a pan over medium heat, fry the meatballs until golden brown and cooked through.
Combine the potatoes, tomatoes, cucumber, pomegranate seeds, red peppers, and chopped herbs to create the potato tabbouleh. Season with olive oil, salt and pepper and serve topped with the meatballs.
