Hearty kafta and Potato Stew

Kafta Meatballs
1 In a bowl, add the ground beef and mix it well with 3 tablespoons of olive oil, seven spices, and salt. Meanwhile, place a large skillet on high heat and generously spray it with cooking oil or olive oil. 
2 Form the seasoned kafta meat into 2 inch size balls. Sear the meatballs for 1 minute on each side or until browned. They will remain raw on the inside and that  is okay, they will cook with the boiling stew. Remove using a spoon. Set aside or place into the pot of sautéed veggies if ready.
Stew
5 To a large pot add olive oil on medium heat. Sauté the cubed potatoes for 5 minutes or until golden brown. Add in the onions and peppers and continue to sauté for another 5-7 minutes.  
6 Add in the kafta meatballs, cubed tomatoes, tomato paste, salt, and seven spices, then add water until all the ingredients are immersed. Allow to come to a boil then place on medium heat for 15-20 minutes. Taste and adjust the salt to your liking. Enjoy with warm rice!