This beautiful sartù di riso dish brings all the flavors of Italy to your table. Sausage, meatballs, and rice timbale is a Neapolitan traditional dish chock-full of flavors and is the perfect solution for holidays because it's as impressive tasting as it is looking.
Sartù di Riso alla Napoletana is a hearty meal that will satisfy everyone in the family! Perfect for those days you need some comfort food.
Sausage, Meatballs, and Rice Timbale Recipe
Even though it is baked in a bundt pan, Sartu Napoletano is quite literally the opposite of a sweet dessert – it’s a rich rice pie stuffed with sausage, meatballs, mozzarella, peas, and tomato sauce.
It comes out with a savory, hearty, gooey center that warms your soul right up, similar to this savory ricotta bundt pie. It's an incredible way to get some use out of your bundt pan – and it’s not a cake!
Sartù is a complex dish, of which there are many variations, stratified over the centuries since the eighteenth century. Some of the elaborate traditional versions include chicken livers, dried mushrooms, and, in some cases, also lard and boiled eggs.
I adapted Giada's recipe that's revisited in a modern and effective way.
What is timbale?
A timbale is a molded dish, usually made of a starch such as rice or pasta but it is also a kind of pan used for baking.
Specialty ingredients:
- Arborio rice - A short-grain rice best used to make risotto and rice pudding. When cooked, the rounded grains are firm, creamy, and chewy due to their higher starch content.
- The breadcrumbs actually play a crucial role in preventing your rice from sticking to the pan, which helps keep your rice bundt cake from falling apart when you remove it. You can also use gluten-free breadcrumbs. Adding a little crunch to your rice is the texture contrast you didn’t know you needed. That crunch encapsulates the melty, gooey center of the cake too. Doesn’t that sound like a big bite of heaven?
- I highly recommend freshly grated parmesan, because it just adds more to the authentic flavor (and because the rind is cooked with tomato sauce), but you can use pre-grated if you must.
Plan ahead:
Unlike many of the recipes on my blog, this sartù di riso is not one of those easy, weeknight dinners. This dish takes time, and it takes patience. You can make all components ahead of time and then assemble and bake later.
It's perfect for large family gatherings and winter holidays like Thanksgiving, Christmas, or New Year's Eve, and then have the leftovers the next day. If there is any of it left, that is. My family seems to grow second stomachs when this is on the table.
As I said before, timbale with sausage, meatballs, and rice isn’t something you make very often, as it takes a lot of planning, patience, and time.
I’ve only made this a couple of times, but my husband routinely asks me when I’m going to make it again, and reminds me that “it is one of the best recipes I’ve had in years.” Admittedly, it is amazing.
A few things to keep in mind when making sartu:
- If you can't find bulk Italian sausage, use sausage links, casings removed and broken down into small, bite-sized pieces.
- It's important to use a non-stick or cast-iron skillet for browning the meatballs, otherwise, they will fall apart!
- Grease your bundt pan generously with butter and coat well with breadcrumbs leaving no "bold" spots.
- This rice timbale dish will keep well in the refrigerator for up to five days. Reheat individual servings in the microwave.
Talk about Italian comfort food! You have sausage, meatballs, mozzarella, AND tomato sauce. Of course, all together in a pocket of goodness – aka carbs.
More Cozy Italian Recipes:
- LOW-CARB ZUCCHINI LASAGNA ROLLS
- SPICY SAUSAGE SLAB PIE
- EASY RAVIOLI LASAGNA
- PASTA ALLA NORCINA
- QUICK AND EASY SHRIMP "RISOTTO"
- CLASSIC SICILIAN LASAGNA
- EGGPLANT PASTICCIO
Sausage Meatballs and Rice Timbale - Sartù di Riso alla Napoletana
EQUIPMENT
- Bundt pan
Ingredients
- 1 pound Arborio rice, 2 ⅓ cups
- 4 cups chicken broth
- 2 teaspoons salt
- 1 dried bay leaf
- 3 cups freshly grated Parmesan
- 4 large eggs, at room temperature
- ¼ cup olive oil
- 8 ounces bulk hot Italian sausage
- 1 clove garlic, minced
- 1 shallot, sliced
- 2 sprigs basil
- One 2-inch piece Parmesan rind
- One 28-ounce can crushed tomatoes
- 3 tablespoons whole milk, at room temperature
- 7 tablespoons fine breadcrumbs
- ½ teaspoon dried oregano
- 8 ounces ground beef
- Olive oil, for frying
- 1 ½ tablespoons unsalted butter, at room temperature
- 1 cup frozen peas, thawed
- One 8-ounce ball fresh mozzarella, diced
Instructions
- Pour the rice into a large bowl and cool to room temperature, stirring occasionally. Stir in 2 ½ cups of the parmesan cheese and 3 of the eggs until well combined. Set aside.
- Meanwhile, heat the olive oil in a medium saucepan over medium-high heat. Add the sausage to the hot oil and cook until browned, breaking it up with the back of a wooden spoon as it cooks. Using a slotted spoon, remove the sausage to a medium bowl and set aside.
- Reduce the heat to medium and add the garlic and shallots. Cook, stirring constantly until fragrant and the shallots are soft, 1 minute. Add the basil, cheese rind, and tomatoes, and bring to a simmer. Reduce the heat to low and simmer, stirring occasionally with a wooden spoon for 15 to 20 minutes.
- Remove the basil and cheese rind. Add 2 cups of the sauce to the reserved sausage and set aside.
- Meanwhile, in a separate medium bowl, mix together 2 tablespoons of the breadcrumbs, the milk, and the remaining egg with a fork and let the mixture sit for 5 minutes to thicken. Stir in the oregano and the remaining ½ cup cheese. Using your hands, mix in the beef, until just combined.
- When the oil is hot, fry the balls in 2 batches, turning them as needed with a slotted spoon to brown the balls evenly, about 4 minutes. When golden brown and crispy all around, remove the balls using a slotted spoon to the bowl with the sausage and sauce. Continue with the remaining balls, and then toss to coat evenly in the sauce.
- Preheat the oven to 350 degrees F. Using 1 tablespoon of the butter, grease the inside of a bundt pan or a 3 ½-quart Dutch oven, making sure to coat it very well. Dust the inside of the pan with 3 tablespoons of the breadcrumbs. Make sure it is evenly coated and there are no bald spots. This is very important to prevent sticking.
- Add the peas and diced mozzarella to the meat and sauce, and toss gently to incorporate. Spoon two-thirds of the rice mixture into the prepared bundt pan. Using damp hands, press the rice evenly over the bottom of the pan and almost all the way up the sides and middle of the pan (leave about 2-inches from the top).
- Spoon the meat filling into the well of rice and press gently to make sure it is evenly packed. Spoon the remaining rice over the filling and, using damp hands, press the rice evenly over the filling, being sure to press the rice on top into the rice along the edges to seal. Sprinkle evenly with the remaining 2 tablespoons breadcrumbs and dot with the remaining ½ tablespoon butter. Bake until lightly browned on top, 45 minutes. Cool for 15 minutes.
- Place a plate large enough to cover the top of the pan over the pan. Using heat-resistant pads or a towel, invert the sartu onto the plate. Carefully lift the pan off of the rice, shaking gently if needed. Warm the remaining sauce and fill the opening in the middle of the molded rice with the sauce to serve
Notes
- If you can't find bulk Italian sausage, use sausage links, casings removed and broken down into small, bite-sized pieces.
- It's important to use a non-stick or cast-iron skillet for browning the meatballs, otherwise, they will fall apart!
- Grease your bundt pan generously with butter and coat well with breadcrumbs leaving no "bold" spots.
- This rice timbale dish will keep well in the refrigerator for up to five days. Reheat individual servings in the microwave.
- Remember to let it rest for at least 15 minutes before serving.
- Please keep in mind that nutritional information is a rough estimate and can vary significantly based on its products.
Melissa Tumino says
Say...what?! This is basically arancini cake! Growing up sicilian we make arancini at least once a year. They are time consuming but life changing lol. This baby cuts the time in half! I am going to make this and surprise my family....they are going to LOVE it. Thank you so much for sharing it. 🙂
Jas says
That would be a fantastic surprise! Hope they like it. It's quite complex to make too, but at least you don't have to fuss with small cakes, lol. Thanks for stopping in, Melissa!
Karen (Back Road Journal) says
This looks and sounds terrific! I can't wait to make it for a dinner party. When you slice it, does it hold together well...I'm wondering how thick to slice it so the stuffing doesn't fall out/
Jas says
It's recommended to let it cool down for at least 30 minutes before slicing, or even refrigerate it and then slice and reheat. However, I wouldn't do that if serving for the guests. But it does reheat quite nicely, without falling apart. 🙂 Hope you enjoy it! Thanks for stopping in and happy New Year!
chefjulianna says
Wow! This sounds so delicious! I think I need t make this very soon!
Jas says
Thank you! You won't be disappointed 🙂
createwithjoy says
This looks SO amazing Jas - thanks for sharing it with us at Inspire Me Monday at Create With Joy - I can't wait to try this!
Also - congrats are in order- you are one of our three Featured Guests at this week's party #361 - Merry Christmas to you! 🙂
acraftymix says
Aaaaaaaibo Jas, what are you doing to me? I carefully wiped my keyboard down this morning to get rid of all the paint stains and sawdust and now it's totally ruined. Do you know that drooling on a keyboard is very dangerous. No my friend!!! Can you please make something that looks like it came out my kitchen for a change? Just paint it black and if it bounces off a wall it qualifies 😀 No wonder your hubby loves this. It filled with every conceivable bit of goodness. Okay it's missing chocolate but there's always pudding right?!!
Jas says
Bwahahahaha! You're too sweet, my friend! Hope Santa brings you everything you want and more! Much love!
helenfern says
This looks delicious! Pinned! Thanks for sharing at the What's for Dinner party - have an amazing, relaxing week!
Jas says
Thank you so much, Helen!
Ron says
Jas, you’ve outdone yourself! A very impressive cook as well as your fantastic images. This one puts me in carb heaven, which is a good place (every so often). Your Sartù di Riso alla Napoletana is now on my “must make” list. Maybe it’ll be made for New Years as that rice will soak up a lot of Champagne.
Jas says
Why, thank you very much, Ron! I'm blushing, such a lovely compliment from an expert like you. ❤
This dish will be on my New Years menu too! Hope you enjoy it as much as we did!
ParsiCuisine.com says
Nice work. Check out my "Crunchy Lamb" - at Fiesta Friday.
Jas says
Thank you! Will check it out for sure.
Irene says
Looks beautiful and sounds delicious!
Kat says
This is incredible, beautiful, and so creative! I don't have a bundt pan, but I may have to borrow my mom's pan because I have a strong desire to eat this...like right now...at 9 o'clock in the morning. Thanks for sharing at Fiesta Friday!
Jas says
LOL, thanks! It can be made in an oven-proof pan. Italians use timbale molds which I don't have, but bundt pan works just as fine. I also think it looks prettier too. 😀
passion fruit, paws and peonies says
This is such an interesting recipe - I have never seen anything like it. It looks so delicious! The flavours sound delicious xx Maria
Jas says
It really is delicious, Maria! Thank you!
Lauren says
Hi, our family has been making Sicilian rice balls for generations. (Arancini) This recipe you have here, which I have never come across, is so similar and in a way easier as you do not have to form & deep fry each ball. I'm thinking of trying this for the holidays instead of lasagne as it may be a bigger crowd pleaser, lol.
Thanks!
Jas says
Hi, Lauren! I've yet to make arancini, but this rice dish, although time-consuming, is not that hard to make and it's delicious! It would be perfect for the holidays! Hope you enjoy it!
Anonim anne says
God bless your hands, it looks so tasty
Jas says
Awe, thank you so much!