Persian Bowl-Shaped Meatballs with Potato Filling (Kufteh Kaseh-i)

Wash the potatoes and boil them in salted water for about 30 minutes, until completely tender. Drain and set aside to cool slightly.

Soak the soft part of the stale bread in water, then squeeze firmly to remove all excess moisture.

In a large bowl, combine the ground meat, grated onions, soaked bread, 1 egg, salt, and black pepper. Knead well for several minutes until the mixture becomes smooth and cohesive.

Divide the meat mixture into equal portions. Shape each portion into a ball, then gently press your thumb into the center to form a hollow, creating a bowl shape.

Lightly grease a baking tray with the vegetable oil and arrange the meat bowls evenly spaced.

Preheat the oven to 180°C (350°F). Bake the meatballs for 25 minutes, just until they set and hold their shape.

While the meatballs bake, heat the milk and margarine together over low heat until the margarine melts.

Mash the boiled potatoes until smooth, then mix them into the warm milk mixture. Season lightly with salt and stir in the remaining egg until creamy and well combined.

Remove the tray from the oven and carefully fill each meat bowl with the potato purée, using a spoon or piping bag.

In a small saucepan, combine the tomato paste and water. Heat gently, stirring until smooth and warmed through.

Pour the tomato sauce around and lightly over the meatballs.

Return the tray to the oven and bake for another 10 minutes, until heated through and lightly glazed.

Remove from the oven and serve warm.