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An elaborate Neapolitan rice timbale stuffed with meatballs, peas, and mozzarella. This high protein mediterranean showpiece is a festive family dish, perfect for Sunday dinners and holidays.
Preheat your oven to 375°F. Grease a large bundt pan with butter, then sprinkle with a little parmesan to prevent sticking.
In a pot of boiling salted water, cook the Arborio rice until al dente, around 12 minutes. Drain, transfer to a bowl, and while hot, stir in 2 beaten eggs, half of the parmesan, nutmeg, 1 tbsp olive oil, and salt. Let cool.
Soak the bread slices in milk. Squeeze out excess milk and mix the bread with ground beef, 1 beaten egg, black pepper, 1 tbsp parsley, and a pinch of salt. Shape into mini meatballs the size of marbles.
In a skillet, heat 2 tbsp olive oil over medium-high. Brown the meatballs until just cooked through, about 5 minutes. Remove and set aside. Sauté peas in the same pan for 2 minutes.
Ladle 1 cup of tomato sauce into the same pan and gently simmer meatballs and peas together for 3 minutes to combine flavors.
Slice mozzarella into small cubes. Reserve.
Spread half the rice in the prepared pan, pressing up the sides to form a shell about ¾-inch thick. Layer in all the meatballs, peas, and mozzarella, distributing evenly.
Cover carefully with remaining rice, smoothing the top. Pour remaining tomato sauce over the surface and sprinkle with remaining parmesan.
Dot with butter and bake uncovered for 40–50 minutes, until the top is golden and edges crisp. Let rest 15 minutes before unmolding onto a platter. Slice to serve warm.
