Qolqoli Gooshti (قلقلی گوشتی) — Persian Creamy Beef Meatballs

• 500 gGround beef (85–90% lean) (cold from the refrigerator for easier shaping)
• 180 gOnion (1 large, finely grated; squeeze out excess juice)
• 60 gPanko breadcrumbs (about 1 cup; or use fine breadcrumbs)
• 80 mlWhole milk (for soaking breadcrumbs)
• 20 gFresh parsley (finely chopped (about 1/2 cup loosely packed))
• 120 gMozzarella cheese (low-moisture, cut into 1 cm cubes)
• 8 gSalt (about 1 1/4 tsp fine salt)
• 2 gBlack pepper (about 1 tsp, freshly ground)
• 30 gAll-purpose flour (about 1/4 cup, for lightly dusting meatballs)
• 30 gUnsalted butter
• 15 mlNeutral oil (about 1 tbsp, for browning)

Instructions

1. 1

   Make a panade for tenderness: in a bowl, combine the panko breadcrumbs with 80 ml milk and stir until evenly moistened. Let stand 10 minutes so the crumbs fully hydrate. Meanwhile, grate the onion finely, then squeeze it firmly in a clean towel to remove excess liquid.

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. Mix by hand for 2–3 minutes until the mixture looks cohesive and slightly sticky, but stop before it becomes dense.

3. 3

   Shape and fill: portion into 20 meatballs (about 30–32 g each). Press a mozzarella cube into the center of each, then seal well so cheese is fully enclosed. Roll between your palms to smooth. Refrigerate 10 minutes to firm up for cleaner browning.

4. 4

   Brown the meatballs: heat 1 tbsp neutral oil in a wide skillet over medium-high heat. Lightly dust meatballs with 30 g flour, shaking off excess. Sear in batches for 5–7 minutes total, turning to brown most sides. Transfer to a plate; they will finish cooking in the sauce.

5. 5

   Build the silky white sauce: reduce heat to medium. Add butter to the same skillet and melt, scraping up browned bits. Whisk in 25 g flour and cook 60–90 seconds until pale blond and nutty-smelling. Slowly whisk in 500 ml milk in 3 additions, smoothing lumps each time.

6. 6

   Simmer and finish: bring sauce to a gentle simmer, then season with 1/2 tsp salt and 1/4 tsp black pepper. Nestle meatballs into the sauce, cover, and simmer on low for 10–12 minutes, turning once halfway, until the centers reach 71°C/160°F. Rest 5 minutes before serving.