Kufteh Ghelgheli Ba Morgh (کوفته قلقلی با مرغ) — Persian-Style Pan-Seared Chicken & Mozzarella Meatballs

• 600 gGround chicken (93% lean) (preferably a mix of thigh and breast for juiciness)
• 60 gBreadcrumbs (plain, fine; about 3/4 cup)
• 80 mlWhole milk (about 1/3 cup)
• 25 gFresh parsley (finely chopped; about 1 packed cup leaves)
• 120 gYellow onion (grated on the fine holes, then lightly squeezed to remove excess juice)
• 2 eachLarge eggs (beaten)
• 10 gKosher salt (about 1 3/4 tsp)
• 2 gBlack pepper (about 1 tsp, freshly ground)
• 2 gGround turmeric (about 1 tsp)
• 2 gGround cumin (about 1 tsp)
• 120 gMozzarella cheese (low-moisture mozzarella, cut into 20 cubes (about 2 cm each))
• 30 mlExtra virgin olive oil (2 tbsp, for pan-searing)
• 12 gGarlic (3 cloves, finely grated or minced)
• 90 gTomato ketchup (about 1/3 cup)
• 30 gTomato paste (2 tbsp, for deeper color and umami)
• 480 mlChicken stock (2 cups, low-sodium)
• 15 mlLemon juice (1 tbsp, to balance sweetness)

Instructions

1. 1

   Make a panade for tenderness: in a large bowl, mix the breadcrumbs with the whole milk and rest 10 minutes at room temperature until evenly moistened. Meanwhile, grate the onion and squeeze it lightly so it is damp but not dripping; this prevents a loose mixture that can crack during searing.

2. 2

   Build the meatball mixture: add ground chicken, parsley, grated onion, beaten eggs, kosher salt, black pepper, turmeric, and cumin to the soaked breadcrumbs. Mix with your hand for 2–3 minutes until tacky and cohesive, but stop before it warms up. Cover and refrigerate 15 minutes to firm for shaping.

3. 3

   Stuff and shape: portion the mixture into 20 pieces (about 40–45 g each). Flatten each portion in your palm, place 1 mozzarella cube in the center, then seal and roll into a tight ball with no seams. Arrange on a tray and chill 5 minutes while you heat the pan.

4. 4

   Pan-sear for a crust: heat 30 ml (2 tbsp) olive oil in a wide skillet over medium-high heat until shimmering (about 190°C/375°F surface heat). Add meatballs in a single layer and sear 6–8 minutes total, turning every 1–2 minutes, until deeply golden on multiple sides; they will not be fully cooked yet.

5. 5

   Start the broth: push meatballs to the edges of the skillet (or remove briefly). Lower heat to medium, add 15 ml (1 tbsp) olive oil and garlic, and cook 30 seconds until fragrant. Stir in tomato paste and cook 1 minute to caramelize slightly, then whisk in ketchup and chicken stock until smooth.

6. 6

   Braise gently to finish: return meatballs to the center, bring the broth to a gentle simmer, then cover and cook 10 minutes over low heat (small bubbles only). Uncover and simmer 5 minutes more, turning once, until the thickest meatball reaches 74°C/165°F and the broth lightly coats a spoon.

7. 7

   Balance and serve: stir in lemon juice, then taste and adjust with up to the remaining salt and pepper as needed. Rest off heat 5 minutes so the mozzarella settles and the meatballs reabsorb juices. Serve hot with plenty of broth spooned over each portion.