Cheese-Stuffed Giant Meatballs Recipe -
Cheese-Stuffed Giant Meatballs Recipe
  • READY IN 30 mins

Cheese-Stuffed Giant Meatballs

Recipe by  

"Progresso® bread crumbs and Progresso™ Recipe Starters™ fire roasted tomato cooking sauce provide simple additions to these cheese-filled meatballs."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    10 mins

    30 mins


  1. Heat oven to 350 degrees F. In large bowl, combine 1/4 cup of the cooking sauce, the beef, bread crumbs, egg, 1/2 teaspoon salt and 1/4 teaspoon pepper until well mixed.
  2. Spray 12 regular-size muffin cups with cooking spray. Divide beef mixture evenly among cups (slightly less than 1/4 cup each). Push 1 piece of cheese into center of each.
  3. Bake 20 to 25 minutes or until thermometer inserted in center of loaves in middle of muffin pan reads 160 degrees F. Meanwhile, heat remaining sauce until hot. Immediately remove loaves from muffin pan; spoon heated sauce over loaves. Serve with potatoes.
Kitchen-Friendly View


  • *Regular mozzarella cheese, cut into 1/2-inch cubes, can be substituted.
  • A simple spring-action ice cream scoop makes portioning the meatballs easy.

Reviews More Reviews

Most Helpful Positive Review
Sep 07, 2012

Actually thought this was pretty darn good. I doubled the recipe so I could freeze some of the meatloaf, and instead of muffin tins I did two things: made 3 mini loaves of meatloaf to freeze, and made some sliders for my son and me to eat tonight. I loved the flavor that the roasted tomato cooking sauce gave the meatloaf. I have always used ketchup when mixing meatloaf, so I was really pleased to see this variation. I used white onion vice green onion. And, both with the mini meat loaves and the sliders, I put string cheese in the middle - fantastic surprise! Lastly, I added some additional seasoning to the mix, and instead of mixing the panko crumbs and sauce separately, I just mixed it all together in the same mixing bowl. Pretty awesome!!

Most Helpful Critical Review
Sep 11, 2012

Meatloaf is a classic dish that's perfect for a hearty weeknight meal. And, while this was a very simple version which saves on time and effort in the kitchen due to the pre-made sauce it definitely falls short of expectations in taste. I followed the recipe exactly, but found the meat mixture to be way too soft to form. I ended up adding additional panko bread crumbs along with some garlic, oregano, basil, salt, pepper, and grated Parmesan cheese. I formed these into four mini meat loaves vs. trying to stuff into muffin pans which worked out better for me. Due to the size I baked this at 400 for 30-35 minutes in a glass baking dish. I topped with the sauce vs. adding later. I also spinkled with some additional grated Parmesan cheese over top and served it with garlic mashed potatoes and peas. Overall, not bad for an Italian-style version of meatloaf but without some tweaking I don't think I would make this again....

Sep 10, 2012

I originally rated these a 3, but after tasting them again, I had to change it to a 2 and change my review...These were ok, but most likely not something I would make again... I also felt that they could use more seasoning, as another reviewer suggested. I used regular onion b/c that's what I had...these smelled wonderful while baking, but just fell short in the flavor/overall taste department, and I felt that all I could taste was the seasonings in the sauce, which I'm not crazy about. They were very moist, so I will say that! I actually liked these better before adding the extra sauce over top. Unfortunately, I think I'm just not a fan of the sauce, period...Sorry, but Thanks for sharing. :)

Sep 09, 2012

First off, I must say it could have used a lot more seasoning (we added some more salt, pepper and garlic after first tasting it which greatly improved the overall dish.) My two boys scarfed theirs down (always a good sign.) Might try another cheese next time (this one ended up too hard for my liking) but overall, not too bad.

Sep 30, 2012

I made these three more times after the first time! YUM

Sep 21, 2012

I made these little meatloves and served them over pasta since I had no potatoes tonight. I did add more salt & pepper, as well as some basil & oregano. They were good-I added some crushed tomatoes to the remaining can of recipe starter, seasoned it up a bit and served the sauce over the pasta too. The sauce was mild right out of the can-a little too mundane for our tastes-additional seasoning was needed.

Sep 09, 2012

However, I was unable to find a few of the ingredients, as I think they may be new to our area, but I was able to improvise. I used just the regular Progresso Italian Bread Crumbs instead of the Crispy Panko style and also substituted Ketchup for the Progresso Recipe Starters Tomato Cooking sauce. (for the ketchup, I mixed approximately 1/2 of a cup in the meat and just topped each loaf with ketchup when I served it. The family still loved it and requested an encore presentation!

Sep 08, 2012

Let me start by saying this: my picky 7 year old loved this recipe! She got a kick out of the individual sized loaves and loved the cheese in the middle. My husband and I also liked the recipe but thought it was too bland. Next time I make this (and there will be a next time...I promised my daughter) I'll add more seasoning to the meat and will experiment with different types of cheese to see which flavor works best.


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  • Calories
  • 362 kcal
  • 18%
  • Carbohydrates
  • 28.9 g
  • 9%
  • Cholesterol
  • 100 mg
  • 33%
  • Fat
  • 16.2 g
  • 25%
  • Fiber
  • 1.9 g
  • 8%
  • Protein
  • 24 g
  • 48%
  • Sodium
  • 755 mg
  • 30%

* Percent Daily Values are based on a 2,000 calorie diet.

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