In a large bowl, combine ground beef, grated onion, minced garlic, parsley, and mint. Add allspice, cinnamon, cumin, coriander, paprika, cayenne, salt, and black pepper. Mix gently for about 2–3 minutes until well integrated.

Using damp hands, shape portions of the mixture into small meatballs, about 1.5 inches in diameter. This should yield about 18 to 20 meatballs.

Heat olive oil in a large skillet over medium-high heat. Sear meatballs in batches for 2–3 minutes on each side until browned. Remove from skillet.

In the same skillet, heat another tablespoon of olive oil over medium heat. Sauté chopped onion until translucent, about 3–4 minutes. Add minced garlic and cook for 1 minute.

Stir in tomato paste and cook for 1 minute to enhance flavor.

Add crushed tomatoes, pomegranate molasses, and sugar. Season with salt and pepper. Bring to a gentle simmer for about 5 minutes.

Return meatballs to the skillet, submerging them in the sauce. Cover and simmer for 15–20 minutes until fully cooked.

Garnish with parsley. Serve hot with rice, flatbread, or as part of a mezze platter.