Pan-Seared Chicken Meatballs with Mozzarella (Kufteh Ghelgheli Ba Morgh)

In a large mixing bowl, combine the ground chicken, breadcrumbs, parsley, eggs, milk, ketchup, mozzarella, salt, and pepper. Mix gently until just combined; avoid overmixing to keep the meatballs tender.

Lightly dampen your hands and shape the mixture into walnut-sized meatballs, pressing just enough to hold their shape.

Heat the olive oil in a wide skillet over medium heat. Arrange the meatballs in a single layer and cook, turning carefully, until evenly golden on all sides.

Pour in the chicken broth, reduce the heat to low, cover the skillet, and let the meatballs simmer for about 5 minutes, until fully cooked and the broth has mostly evaporated.

Transfer the meatballs to a serving dish and garnish with fresh basil. Serve warm.