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To Make the Meatballs:
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Line a large baking sheet or platter with waxed paper.
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In a small bowl, combine the bread crumbs and milk and let sit for 5 minutes.
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Squeeze out any excess milk and discard.
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Put all of the meats in a medium bowl and add the moistened bread crumbs, egg, garlic, cheeses, parsley, salt, and several grindings of pepper.
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Mix everything together with your hands or a wooden spoon.
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Dampen your hands with cold water, pinch off a small piece (about 2 teaspoons) of the meatball mixture, and roll it into a ball.
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Place it on the prepared baking sheet.
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Continue to form the meatballs until you have used all the mixture.
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Keep your hands moistened with cold water to prevent the mixture from sticking to them.
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You should end up with about 45 meatballs.
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Pour enough vegetable oil into a large skillet or saute pan to reach a 1/4-inch depth.
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Place the skillet over medium-high heat and heat it to 375F.
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To test, pinch off a tiny piece of meatball mixture and drop it into the hot oil.
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It should sizzle upon hitting the oil.
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Carefully lower 8 to 10 meatballs into the oil, taking care not to crowd the skillet.
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Fry them for about 2 minutes, until golden brown on the bottom.
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Gently roll them over with a fork and fry for another 2 minutes.
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Use a large slotted spoon or a skimmer to remove the meatballs to a paper-towel-lined platter or a large brown paper bag placed near the stove.
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Continue to fry the meatballs until you have fried them all.
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To assemble and bake the Timballo:
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Heat the oven to 375F.
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Bring a large pot of generously salted water to a boil.
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Cook the pasta until it is very al dente; that is, slightly underdone.
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Drain the pasta in a colander placed in the sink and transfer the pasta to a large bowl.
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Toss the pasta with 1 quart (4 cups) of the ragu, This may seem like a lot of sauce, but the pasta and other ingredients will absorb it while the timballo bakes.
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Add the reserved meatballs, the hard-boiled eggs, and the cheeses.
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Fold everything together.
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Season to taste with salt and pepper.
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Divide the pastry dough into two pieces, one slightly larger than the other.
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Rewrap the smaller piece and set aside.
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On a lightly floured work surface, roll the larger piece into a disk large enough to cover the bottom and sides of a 10-by-3-inch round springform pan with some overhang.
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Trim the overhang to about 3/4 inch.
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The dough should be about 1/8 inch thick.
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Place your rolling pin on the edge of the dough closest to you and gently wrap the dough around the rolling pin.
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Lift the dough over the pan and carefully unroll it, gently pressing it into the pan.
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Spoon half of the pasta filling into the pastry-lined pan.
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Spread 1 cup of the remaining ragu over the filling.
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Spoon the remaining filling on top of the sauce, pressing down gently to pack in the filling.
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Top with the remaining cup of sauce.
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Roll the smaller portion of the pastry dough into a disk large enough to cover the top of the timballo with a little overhang.
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Place your rolling pin on the edge of the dough closest to you and gently wrap the dough around the rolling pin.
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Lift the dough over the pan and carefully unroll it to cover the filling.
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Gently press the overhanging edges of the top and bottom crusts together.
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Use a little water to moisten the dough to help seal it if necessary.
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Using your fingers, roll the crust in toward the pan to create a rolled seam.
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Continue to roll along the circumference of the pan until you have fully sealed the crust.
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Brush the top of the torte with the egg wash. With a sharp paring knife, cut three 2-inch slits across the top of the timballo.
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Bake the timballo for 45 to 50 minutes, or until the crust is golden brown.
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Remove the timballo from the oven and let it cool on a rack for 10 minutes.
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Remove the springform ring from around the timballo.
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Slide an angled metal spatula between the bottom of the timballo and the bottom of the cake pan to loosen it.
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Gently slide the timballo onto a large serving platter and bring it to the table.
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Use a large serrated knife to cut the timballo into wedges.
