🍽️Meat Dish

Creamy Persian-Style Beef Meatballs (Qolqoli Gooshti)

Name: Creamy Persian-Style Beef Meatballs (Qolqoli Gooshti)
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 4 servings
Cuisine: Meat Dish
Ingredients: 300 g ground beef; 1 medium onion, grated; 2 tablespoons breadcrumbs or panko; 1/5 cup milk (for meat mixture); 1/2 cup milk (for sauce); 150 g mozzarella cheese, grated; 2 tablespoons fresh parsley, chopped (divided); 1 tablespoon flour; Salt, to taste; Black pepper, to taste; Olive oil, as needed

"Indulge in a luxurious twist on Iranian comfort food featuring juice-laden beef pearls draped in a velvety white sauce and molten cheese."

Prep:20 min

Cook:45 min

LevelMedium

Analyzing...

● Ingredients

300 g ground beef
1 medium onion, grated
2 tablespoons breadcrumbs or panko
1/5 cup milk (for meat mixture)
1/2 cup milk (for sauce)
150 g mozzarella cheese, grated
2 tablespoons fresh parsley, chopped (divided)
1 tablespoon flour
Salt, to taste
Black pepper, to taste
Olive oil, as needed

🌱 High-Protein🌱 Comfort Food🌱 Meat-Based⚡ Medium

❤️Health62%

😋Taste88%

🥳Joy85%

👨‍🍳Difficulty45/100

📜 The Story

While 'Qolqoli' traditionally refers to the small, round shape of Iranian meatballs usually served in tomato-based stews, this creamy variation reflects the modern evolution of Persian home cooking influenced by European white sauces. It transforms the classic everyday staple into a rich, decadent dish often reserved for special family gatherings.

🧬 Flavor DNA

🍋Sour

1/10

🧂Salty

5/10

🌶️Spicy

2/10

🍯Sweet

2/10

🍄umami

9/10

☕Bitter

1/10

✨ Sensory Profile

"The dish offers a succulent, melt-in-your-mouth texture where the golden-crusted beef meets a hidden, gooey mozzarella center. Aromatic notes of browned butter and fresh parsley rise from the velvety white sauce, creating a deeply savory and comforting olfactory profile."

Chef's Mastery

💡

The Secret

Chill the meat mixture in the refrigerator for 20 minutes before shaping; this helps the fats solidify, ensuring the meatballs maintain their perfect sphere shape during the frying process.

⚠️

Avoid This

Adding the milk to the flour too quickly can cause lumps; pour the milk in a slow, steady stream while whisking vigorously to ensure a perfectly smooth silkiness.

❄️

Storage

Keep in an airtight container for up to 3 days. When reheating, add a tablespoon of water or milk to the pan to loosen the sauce as it tends to thicken when cold.

Instructions

In a large mixing bowl, combine the ground beef, grated onion, salt, and black pepper. Knead thoroughly until the mixture becomes sticky and well combined.

Add the breadcrumbs, 1/5 cup milk, and grated mozzarella. Continue kneading until evenly distributed.

Mix in about 1 tablespoon olive oil and half of the chopped parsley to create a smooth, cohesive texture.

Shape the mixture into small, evenly sized meatballs.

Heat a generous amount of olive oil in a skillet over medium heat. Fry the meatballs, turning gently, until golden brown on all sides. Remove and set aside.

In a saucepan, whisk together the flour, 1/2 cup milk, a pinch of salt, and 1 tablespoon olive oil. Cook over medium heat, stirring constantly, until a smooth, lightly thickened white sauce forms.

Place the fried meatballs into a pan or shallow pot and pour the warm sauce over them.

Sprinkle with the remaining parsley and simmer gently for 2–3 minutes to allow the flavors to meld.

Serve warm, traditionally accompanied by boiled potatoes.