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Foolproof cheesecake factory meatballs recipe with melted mozzarella and marinara on a floral gold-rim plate
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Cheesecake Factory Meatballs Recipe

Tender, oversized meatballs baked in marinara and topped with melted mozzarella — a tested copycat of the Cheesecake Factory appetizer.
Prep Time20 minutes
Cook Time32 minutes
Total Time52 minutes
Course: Dessert
Cuisine: American
Servings: 6 servings
Calories: 410kcal

Ingredients

For the meatballs:

  • 1 cup plain breadcrumbs
  • 1/2 cup whole milk
  • 1 lb ground beef (80/20)
  • 1/2 lb ground pork
  • 1 large egg
  • 1/2 cup grated parmesan
  • 3 clove garlic, minced
  • 1/4 cup fresh parsley, chopped
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper

For finishing:

  • 24 oz marinara sauce
  • 8 oz fresh mozzarella, sliced

Instructions

  • Preheat the oven to 400°F. Combine the breadcrumbs and whole milk in a small bowl and let sit 5 minutes until soft and pasty.
  • In a large bowl, combine the ground beef, ground pork, panade, egg, parmesan, garlic, parsley, salt, and pepper. Mix by hand just until evenly combined.
  • Divide the mixture into 6 equal portions and roll each gently into a ball.
  • Place the meatballs on a rimmed baking sheet, spaced apart, and bake for 20–22 minutes until light golden on the outside.
  • Transfer the meatballs to an oven-safe skillet or baking dish. Pour the marinara sauce over and around them, then top each with a slice of mozzarella.
  • Bake at 400°F for another 8–10 minutes, until the sauce is bubbling and the cheese is fully melted.
  • Switch to broil for the final 2 minutes to lightly brown the mozzarella, watching closely to prevent burning.
  • Rest for 3 minutes before serving.

Notes

  • For gluten-free, substitute gluten-free panko breadcrumbs in the same 1:1 ratio and confirm your marinara is labeled gluten-free.
  • Freeze uncooked, shaped meatballs on a sheet pan until solid, then transfer to a freezer bag for up to 3 months; bake straight from frozen, adding 8–10 minutes to the first bake.
  • Leftovers keep in an airtight container with the sauce in the refrigerator for up to 4 days and often taste better on day 2.
  • Weigh the meat portions for even sizing — uneven meatballs cook at different rates and can lead to some being undercooked when others are done.