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Cheese-Stuffed Giant Meatballs

Cheese-Stuffed Giant Meatballs

  • Prep

  • Ready In

Progresso(TM) Recipe Starters(TM)

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

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 362 kcal
  • 18%
  • Fat:
  • 16.2 g
  • 25%
  • Carbs:
  • 28.9g
  • 9%
  • Protein:
  • 24 g
  • 48%
  • Cholesterol:
  • 104 mg
  • 35%
  • Sodium:
  • 755 mg
  • 30%

Based on a 2,000 calorie diet


  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.
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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....


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!!


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. :)