There’s something magical about the Cheesecake Factory’s giant, tender meatballs smothered in rich marinara and crowned with clouds of whipped ricotta.
This copycat Cheesecake Factory meatballs recipe brings that iconic restaurant experience straight to your kitchen.
These Italian-style meatballs combine ground beef and savory Italian sausage with fresh herbs, Parmesan, and a secret technique that keeps them incredibly moist and flavorful.
Whether you’re craving a cozy family dinner or planning to impress guests, these Cheesecake Factory meatballs deliver the same indulgent satisfaction you’d find at the restaurant-minus the wait time and hefty bill.
What Does It Taste Like?
These Cheesecake Factory meatballs ricotta topped beauties offer an incredibly rich, savory flavor profile with layers of complexity.
The combination of beef and Italian sausage creates a deeply meaty base, while fresh basil and parsley add bright, herbaceous notes.
Garlic and Parmesan bring sharp, umami-forward depth that makes every bite irresistible. The meatballs themselves are remarkably tender and juicy-never dense or dry. When simmered in tangy marinara sauce, they absorb those tomato-rich flavors beautifully.
The crowning glory is the whipped ricotta topping, which adds a creamy, slightly sweet contrast that melts into the sauce and balances the robust, seasoned meat perfectly.
Cheesecake Factory Meatballs Recipe Ingredients You’ll Need
For the Meatballs:
- 1 lb ground beef
- 1/2 lb ground Italian sausage (casing removed)
- 1 cup Italian-seasoned breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1/3 cup milk
- 1 large egg, whisked
- 2 tbsp chopped fresh parsley
- 1 tbsp chopped fresh basil
- 1 tbsp olive oil
- 5 cloves garlic, minced
- 1/2 tsp salt
- 1/4 tsp black pepper
For the Sauce & Serving:
- 6-8 cups marinara or tomato sauce (your favorite brand)
- 1 cup whipped ricotta cheese (for topping)
- Extra Parmesan cheese for garnish
- Fresh basil leaves for garnish
Kitchen Utensils You’ll Need
- Large mixing bowl
- Whisk
- Cookie scoop or ice cream scoop (1.5-inch size)
- Large skillet or Dutch oven with lid
- Wooden spoon or spatula
- Measuring cups and spoons
- Knife and cutting board
Preparation and Cooking Time
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 4-6 servings (approximately 12-14 large meatballs)
Step-by-Step Cheesecake Factory Meatballs Recipe Instructions
Step 1: Prepare the breadcrumb mixture
In a large mixing bowl, combine the Italian-seasoned breadcrumbs with milk. Stir gently and let the mixture sit for 3-5 minutes. This panade technique allows the breadcrumbs to fully absorb the liquid, which is the secret to incredibly moist, tender meatballs that won’t dry out during cooking.
Step 2: Build the flavor base
Add the whisked egg, salt, black pepper, chopped parsley, chopped basil, grated Parmesan cheese, minced garlic, and olive oil to the soaked breadcrumb mixture. Stir everything together until well combined and you have a thick, aromatic paste that will distribute seasoning evenly throughout your meatballs.
Step 3: Incorporate the meat
Add the ground beef and ground Italian sausage to the bowl. Using clean hands, gently mix all ingredients together until just combined. The key here is to avoid overmixing-work the meat only until the ingredients are evenly distributed. Overworking develops the proteins and creates tough, dense meatballs instead of tender ones.
Step 4: Shape uniform meatballs
Using a cookie scoop or your hands, portion the mixture into golf ball-sized meatballs, about 1.5 inches in diameter or 2-3 ounces each. Rolling them between your palms creates a smooth, round shape that browns evenly. Uniform sizing ensures they all cook at the same rate.
Step 5: Brown for flavor
Heat olive oil in a large skillet or Dutch oven over medium heat. Once the oil shimmers, carefully add the meatballs in a single layer without overcrowding (work in batches if needed). Sear them on all sides until they develop a beautiful golden-brown crust, about 2-3 minutes per side. This caramelization adds incredible depth of flavor.
Step 6: Simmer in marinara sauce
Pour your favorite tomato sauce or marinara over the browned meatballs. Bring the sauce to a gentle simmer, then reduce heat to low. Cover and cook for at least 45 minutes, stirring occasionally. The meatballs will finish cooking through while absorbing the tangy, herb-infused tomato flavors.
Step 7: Serve restaurant-style
Plate the meatballs over spaghetti, polenta, or alongside crusty bread. Top each portion generously with whipped ricotta cheese, allowing it to melt slightly into the hot sauce. Finish with freshly grated Parmesan and torn fresh basil leaves for that authentic Cheesecake Factory presentation.
Customization and Pairing Ideas for Serving
1. Classic Spaghetti and Meatballs
Serve these Italian meatballs over al dente spaghetti or your favorite pasta shape. The marinara-coated meatballs pair beautifully with long noodles, and the whipped ricotta creates a creamy sauce when tossed together. Add a drizzle of quality extra virgin olive oil and red pepper flakes for extra richness.
2. Meatball Sub Sandwich
Transform these into an indulgent meatball sandwich by nestling 3-4 meatballs into a toasted hoagie roll or baguette. Top with marinara sauce, melted mozzarella or provolone cheese, and that signature whipped ricotta. This makes a perfect casual dinner or game-day meal.
3. Polenta Bowl
Create an elegant Italian-American bowl by serving the meatballs over creamy parmesan polenta. The soft, buttery polenta provides a wonderful textural contrast to the tender meatballs, and the whipped ricotta ties everything together beautifully. Garnish with fresh herbs and a balsamic drizzle.
4. Low-Carb Zoodle Option
For a lighter, keto-friendly version, serve these beef and sausage meatballs over spiralized zucchini noodles or spaghetti squash. The vegetables absorb the flavorful tomato sauce while keeping the meal fresh and nutritious. The ricotta topping adds satisfying creaminess without carbs.
5. Appetizer Presentation
Make these copycat Cheesecake Factory meatballs party-ready by serving them as appetizers. Keep them warm in a slow cooker with the marinara sauce, provide toothpicks, and set out bowls of whipped ricotta and Parmesan for dipping. They’re always a crowd favorite.
6. Mediterranean Fusion
Switch up the serving style by pairing the meatballs with orzo pasta, roasted cherry tomatoes, kalamata olives, and crumbled feta alongside the ricotta. Add fresh oregano and a squeeze of lemon for a bright Mediterranean twist on this Italian-American classic.
7. Sheet Pan Dinner
Arrange the simmered meatballs on a sheet pan with roasted vegetables like bell peppers, zucchini, and red onions. Dollop ricotta cheese between the meatballs and broil for 2-3 minutes until everything is bubbly. This one-pan presentation is perfect for easy weeknight dinners.
Expert Tips for Perfect Cheesecake Factory Meatballs
1. Don’t skip the milk-soaked breadcrumbs
This panade (bread and milk mixture) is the secret weapon for incredibly tender, moist meatballs. The breadcrumbs act like a sponge, holding moisture inside the meatballs during cooking. Without this step, your meatballs can turn out dry and crumbly, especially if you’re using lean ground beef. Let the breadcrumbs sit for the full 3-5 minutes to properly hydrate.
2. Use the right meat blend
The combination of ground beef and Italian sausage is crucial for authentic Cheesecake Factory flavor. The beef provides structure, while the sausage adds fat, moisture, and pre-seasoned flavor from fennel, garlic, and other spices. If you can only find regular pork sausage, add 1/2 teaspoon of fennel seeds and extra Italian seasoning to replicate that distinctive taste.
3. Mix gently and handle minimally
Overworking ground meat develops the protein strands, resulting in tough, dense meatballs with a sausage-like texture. Mix only until ingredients are just combined-you should still see some streaks of meat. When forming the meatballs, use a light touch and avoid compacting them too firmly. Think of them as delicate rather than tightly packed.
4. Chill before cooking for better shape retention
If your meatball mixture feels too soft or sticky, refrigerate the formed meatballs for 15-30 minutes before browning. This firms up the fat and helps them hold their round shape better during searing. It also makes them less likely to fall apart when you flip them in the pan.
5. Brown in batches for proper caramelization
Overcrowding the pan drops the temperature and causes the meatballs to steam instead of sear. This means you’ll miss out on that flavorful, caramelized crust. Work in batches if needed, leaving space between each meatball. The browning step isn’t about cooking them through-it’s about building deep, savory flavor through the Maillard reaction.
6. Simmer low and slow
After browning, resist the urge to boil the meatballs in sauce. A gentle simmer over low heat allows them to cook through gradually without becoming tough. The extended cooking time (45-60 minutes) also allows the flavors to meld beautifully. The meatballs should reach an internal temperature of 160°F for food safety.
7. Make whipped ricotta from scratch
While store-bought ricotta works, whipping your own takes these meatballs to restaurant quality. Blend whole milk ricotta with a pinch of salt, a drizzle of olive oil, and a splash of cream in a food processor until light and fluffy. This aerated ricotta melts more beautifully into the hot marinara and creates that luxurious, cloud-like topping.
Storage and Reheating Guidance
Store leftover meatballs in an airtight container with sauce in the refrigerator for up to 4 days. For longer storage, freeze the cooked meatballs in sauce for up to 3 months. Reheat gently on the stovetop over low heat or in the microwave, adding a splash of water or extra sauce to prevent drying.
Common Queries and FAQs
Here are some common questions I’ve got you covered about this recipe
Can I bake these Cheesecake Factory Meatballs instead of pan-frying them?
Yes, you can bake these Italian-style meatballs at 400°F for 20-25 minutes, but you’ll sacrifice some of that rich, caramelized flavor you get from browning in a skillet. If you choose to bake, place them on a parchment-lined baking sheet and turn them halfway through. After baking, transfer them to simmering marinara sauce to finish cooking and absorb flavor.
What’s the best ground beef to use for tender meatballs?
Use ground beef with 80/20 or 85/15 fat ratio for the best results. The fat content keeps the meatballs juicy and flavorful. Leaner beef (90/10 or higher) tends to produce dry, crumbly meatballs. Since you’re also using Italian sausage which contains fat, the combination creates the perfect moisture level.
Can I make this copycat Cheesecake Factory meatballs recipe ahead of time?
Absolutely! You can prepare the meatball mixture and form them up to 24 hours ahead, storing them covered in the refrigerator. You can also fully cook the meatballs in sauce, let them cool, and refrigerate for 3-4 days. The flavors actually improve overnight as they continue to meld together.
Why do my meatballs fall apart during cooking?
Meatballs typically fall apart because of insufficient binding (not enough egg or breadcrumbs), overmixing the meat, or flipping them too early before a crust forms. Make sure your breadcrumbs are properly soaked, let the meatballs develop a golden crust before turning (about 2-3 minutes per side), and handle them gently when mixing.
What type of Italian sausage should I use?
Mild or sweet Italian sausage works best for these Cheesecake Factory-style meatballs, giving you that classic fennel and herb flavor without overwhelming heat. If you prefer a spicy kick, you can substitute half or all of the sausage with hot Italian sausage. Just remove the casings before mixing with the beef.
Can I substitute the fresh herbs with dried herbs?
Yes, you can use dried herbs in a pinch, but reduce the quantity since dried herbs are more concentrated. Use 2 teaspoons of dried parsley and 1 teaspoon of dried basil instead of the fresh amounts. However, fresh herbs do provide brighter, more vibrant flavor that’s closer to the restaurant version.
How do I know when the Cheesecake Factory Meatball are fully cooked?
The meatballs are done when they reach an internal temperature of 160°F on a meat thermometer. If you don’t have a thermometer, cut one open-the center should be uniformly browned with no pink remaining, and the juices should run clear. After simmering in sauce for 45 minutes, they should be cooked through.
What can I use instead of whipped ricotta cheese?
While the whipped ricotta topping is signature to Cheesecake Factory meatballs, you can substitute with regular ricotta (though it won’t be as creamy), mascarpone cheese, burrata torn into pieces, or even fresh mozzarella. Some people also enjoy dollops of cream cheese mixed with herbs as an alternative.
Can I make these Cheesecake Factory Meatballs gluten-free?
Yes, simply swap the Italian-seasoned breadcrumbs for gluten-free breadcrumbs or crushed gluten-free crackers. You can also use ground oats or almond flour as a binder, though you may need to adjust the quantity slightly. Ensure your Italian sausage is also gluten-free, as some brands contain fillers.
What’s the best marinara sauce to use?
Any quality marinara or tomato sauce works well with this recipe. Popular choices include Rao’s Homemade (premium option), Classico, or Bertolli for their authentic Italian flavor. You can also make homemade marinara sauce with crushed tomatoes, garlic, olive oil, and Italian herbs for the freshest taste.
How many meatballs does this Cheesecake Factory Meatballs Recipe make?
This copycat recipe yields approximately 12-14 large, restaurant-sized meatballs (about 1.5 inches in diameter). If you prefer smaller meatballs for pasta or appetizers, you can make 18-20 smaller ones, but adjust the cooking time slightly as they’ll cook faster.
Can I freeze uncooked Cheesecake Factory Meatballs?
Yes! Form the meatballs and place them on a parchment-lined baking sheet. Freeze until solid (about 2 hours), then transfer to a freezer bag. They’ll keep for up to 3 months. You can cook them from frozen-just add an extra 10-15 minutes to the simmering time in sauce.
This copycat Cheesecake Factory meatballs recipe delivers all the indulgent, comforting flavors you crave from the restaurant, right in your own kitchen.
The combination of tender, herb-infused beef and sausage meatballs, rich marinara sauce, and that signature cloud of Cheesecake Factory meatballs ricotta creates a truly memorable meal.
Whether you’re serving them over pasta, in a sub, or as a stand-alone dish, these Cheesecake Factory meatballs are guaranteed to become a family favorite.
So grab your ingredients, roll up your sleeves, and get ready to enjoy restaurant-quality Italian comfort food any night of the week!
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