The Build: A rich, savory risotto forged from a 50/50 blend of beef and chicken stock, hand-rolled around a dense core of our signature crumbled house meatballs and sharp provolone cheese. ​The Play: Sunday dinner in a single bite. Bake directly from frozen at 375°F for 20-25 minutes to restore the golden crust. The sharp provolone melts flawlessly into the seasoned meatball center, cutting right through the deeply savory rice.