In Iran, several types of meatball are consumed. If they are cooked in a stew, they are called "kufteh" (Persian for minced). If they are fried (typically small meatballs), they are called "kal-e gonjeshki" (literally "sparrow's head"). Both types are consumed with either bread or rice. Typically herbs are added, and in kufteh's case, usually the meatball is filled with hard boiled eggs or dried fruits. There are several (at least 10) types of kufteh.