Qolqoli Gooshti (قلقلی گوشتی) — Persian-Style Creamy Beef Meatballs

• 500 gGround beef (85–90% lean) (Cold from the refrigerator for easier shaping)
• 180 gYellow onion (Grated on the fine side of a box grater, then squeezed very dry)
• 60 gPanko breadcrumbs (Fine breadcrumbs also work)
• 60 mlWhole milk (For soaking the breadcrumbs)
• 20 gFresh parsley (Finely chopped)
• 7 gSalt (About 1 1/4 tsp fine salt)
• 1 gBlack pepper (About 1/2 tsp freshly ground)
• 120 gLow-moisture mozzarella cheese (Cut into 1 cm cubes for stuffing)
• 40 gUnsalted butter (For the sauce base)
• 30 gAll-purpose flour (About 1/4 cup, spooned and leveled)

Instructions

1. 1

   Prepare the binder: in a medium bowl, combine the panko breadcrumbs with 60 ml milk and stir until evenly moistened. Let stand 5 minutes so the crumbs soften fully. Meanwhile, grate the onion and squeeze it very dry in a clean towel; removing liquid prevents the meatballs from becoming loose.

2. 2

   Mix the meatball base: add ground beef, squeezed grated onion, chopped parsley, salt, and black pepper to a large bowl. Add the soaked breadcrumbs and mix with your hand for 60–90 seconds, just until cohesive. Avoid overmixing, which can make the meatballs dense and springy.

3. 3

   Shape and stuff: portion the mixture into 20 pieces (about 35–40 g each). Flatten one portion in your palm, place a mozzarella cube in the center, then wrap and roll into a smooth ball. Repeat, keeping balls similar size so they cook evenly; chill 10 minutes if the mixture feels soft.

4. 4

   Start the white sauce: in a wide, deep skillet or sauté pan, melt butter over medium heat. Whisk in flour and cook 2 minutes, stirring constantly, until the mixture smells lightly nutty but stays pale. This brief cooking removes raw flour taste while keeping the sauce creamy and white.

5. 5

   Build a silky sauce: slowly whisk in 600 ml milk in a steady stream. Bring to a gentle simmer, whisking often, then reduce heat to medium-low and cook 6–8 minutes until the sauce coats the back of a spoon. Season with 3 g salt and 0.5 g black pepper; keep at a low simmer.

6. 6

   Poach the meatballs: lower the heat so the sauce barely bubbles. Nestle meatballs into the sauce in a single layer, spacing them slightly. Cover and cook 10 minutes, then uncover and gently turn each meatball. Continue cooking 8–10 minutes more, until the centers reach 71°C/160°F.

7. 7

   Finish and rest: keep the pan on low heat for 2 minutes to let the sauce thicken slightly around the meatballs. Turn off the heat, cover, and rest 5 minutes; this helps the mozzarella settle into a creamy pocket. Taste the sauce and adjust with up to 1 g more salt or extra pepper.