Benefits of boiling meatballs before frying them I was watching a cooking show yesterday where the chef used a process I have never seen before, without explaining why. I've been wondering about it and can't come up with a satisfactory answer, which is where you guys come in.

The recipe revolved around meatballs (in this case made from minced chicken, egg, breadcrumb and green herbs) which the chef boiled until cooked in a pan of water and then afterwards browned in butter.

Can anyone tell me what the benefits would be of this reversal of the normal process where you sear/fry the meatballs first and then cook them in a jus, sauce, or oven?
There's a few reasons for utilizing this method:


You'll end up with a juicier meatball, as it is cooked in liquid. 
It'll be rounder and more plump because it was cooked in a liquid. 
You'll be 100% sure that it was cooked thoroughly without being burned.


The reason for the pan browning is just a reverse sear - purely for color/crunchiness and perhaps some flavor from a browned meat and the butter.