Cook the rice according to the package instructions.
For the meatballs
Pour the cream over the bread and soak briefly. Add the mince, egg, parsley and lemon zest, season with salt and pepper and mix well. Shape the mixture into small balls.
Heat the olive oil and fry the meatballs on all sides for 6-8 minutes, until nicely browned. Put into the tomato sauce.
Serve the rice and meatballs in bowls and scatter with strips of green pepper.
For the tomato sauce
Heat the olive oil in a pan and sweat the shallot and garlic until translucent.
Stir in the tomato puree, add the tomatoes with their juice and simmer gently for about 10 minutes.
Season to taste with salt and pepper and add the honey and lemon juice to taste.