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This single serving Italian meatball is tender, flavorful, and baked in a rich tomato sauce. Made with simple ingredients, it’s easy to prepare and packed with classic Italian flavor.
Pair this Italian meatball with buttered noodles, sautéed green beans, warm French bread, and a crisp Caesar salad for a complete meal.
Why You’ll Love This Recipe
- Rich and Flavorful: Made with classic Italian seasonings for a bold, savory taste.
- Hearty and Satisfying: One generously sized meatball makes a complete meal.
- Quick and Easy: Simple ingredients and minimal prep for a no-fuss dish.
- Customizable: Pair with your favorite sauce or sides to make it your own.
- Easily Scales Up: Double the recipe to make meatballs for two.
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Ingredients
If you have leftover ingredients from this single meatball recipe, check out our Leftover Ingredients Recipe Finder.
- Ground Beef: The base of the meatball, providing rich flavor. Ground turkey or chicken can be used for a leaner option. Leftover ground beef works well in Spaghetti Sauce, Cheeseburger Soup, a Mini Meatloaf, or Mini Lasagna.
- Onions: Adds depth to the meatball mixture. Use shallots or green onions for a milder taste, or 1/8 teaspoon onion powder if fresh onions aren’t available. Extra onion can be used in Hashbrown Casserole or Creamy Tomato Soup.
- Breadcrumbs: Helps bind the meatball and adds texture. Use homemade breadcrumbs or store-bought, or choose gluten-free breadcrumbs if needed.
- Parmesan Cheese: Brings bold, savory flavor.
- Tomato Sauce: A classic topping. Try our tomato sauce recipe or switch it up with Alfredo sauce or pesto.
- Egg yolk: Binds the mixture and adds moisture. Save the egg white to use in one of our egg white recipes like Coconut Macaroons or a small White Cake.
- Garlic powder: Adds a deep, savory note. Fresh minced garlic can be used instead.
- Italian seasoning: A blend of herbs that gives the meatballs their signature flavor. A mix of dried basil, oregano, rosemary, and thyme works too.
- Chopped parsley: Adds freshness and color. Swap with fresh basil if needed.
Recipe Variations
- Spicy Meatball: Mix in crushed red pepper flakes for a kick.
- Cheese-Stuffed Meatball: Place a small cube of mozzarella in the center before baking.
- Herb-Infused Meatball: Add fresh basil or oregano for extra flavor.
- Vegan Meatball: Swap the meat for a plant-based alternative and use vegan parmesan.
How To Make An Italian Meatball
These photos and instructions help you visualize how to make one meatball. See the recipe box below for ingredient amounts and full recipe instructions.
- Prepare the Meatball: In a bowl, mix the egg yolk, Parmesan, parsley, and seasonings. Add the ground beef, onions, and breadcrumbs, then mix until well combined. Shape into a large ball and place in a greased baking dish
- Add the Sauce: Pour tomato sauce over the meatball, making sure it’s fully coated.
- Bake and Serve: Bake at 400°F (200°C) for 20 minutes, or until fully cooked. Top with Parmesan, cover with foil, and let rest before serving.
With just one pound of ground meat, you can make this meatball recipe plus three more meals—see how in 4 Single Serving Meals from One Pound of Ground Meat.
Expert Tips
- Mix gently: Overmixing can make the meatball dense—combine just until everything holds together.
- Preheat the oven: A fully heated oven ensures even cooking.
- Let it rest: After baking, let the meatball sit for a few minutes so the juices stay locked in.
Frequently Asked Questions
Yes, you can mix and shape the meatball, then store it in the refrigerator for up to 24 hours before baking.
Absolutely! Just double all ingredients and bake as directed to make meatballs for two.
Yes, freeze the uncooked meatball on a baking sheet until firm, then transfer to an airtight container and freeze for up to 3 months. Thaw overnight in the refrigerator before baking.
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Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
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If you’ve made this easy Italian meatball recipe, I’d love to hear how it turned out for you. Please rate the recipe and share your thoughts in the comments below.
Snapped a photo? Tag us on Instagram; we’d be thrilled to see your creation!
Italian Meatball For One
Equipment
Ingredients
- 1 large egg yolk
- 1 tablespoon shredded Parmesan cheese , plus 1 tablespoon for topping
- 1 tablespoon chopped parsley
- ½ teaspoon Italian seasoning
- ¼ teaspoon kosher salt
- ⅛ teaspoon garlic powder
- ⅛ teaspoon coarsely ground black pepper
- 4 ounces ground beef
- 1 tablespoon chopped onions
- 1 tablespoon bread crumbs
- ½ tablespoon olive oil
- ½ cup tomato sauce
Instructions
- Preheat the Oven: Set to 400°F (200°C).
- Mix the Seasonings: In a medium bowl, whisk the egg yolk. Stir in Parmesan, parsley, Italian seasoning, salt, garlic powder, and black pepper.
- Combine with Meat: Add the ground beef and mix well using your hands or a spoon.
- Add Onions and Breadcrumbs: Gently mix them in until fully incorporated.
- Prepare the Baking Dish: Pour oil into a small baking dish and swirl to coat the bottom. Shape the meat mixture into a large ball and place it in the center. Top with tomato sauce.
- Bake: Cook for 20 minutes, or until the meatball reaches an internal temperature of 165°F.
- Finish and Rest: Remove from the oven, sprinkle with 1 tablespoon of Parmesan, cover with foil, and let rest for 10 minutes. Serve warm.
Notes
- Mix gently: Overmixing can make the meatball dense—combine just until everything holds together.
- Preheat the oven: A fully heated oven ensures even cooking.
- Let it rest: After baking, let the meatball sit for a few minutes so the juices stay locked in.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
What else would work besides the egg? I don’t always have eggs on hand as I live alone. Sometimes I but a half dozen maybe use one or two in cooking maybe eat one. I would hate to but a half dozen use the one and forget about the 4 or 5.
The egg yolk in this recipe acts as a binder—it’s like the glue that holds everything together and adds moisture to the finished meatball. If you’re out of eggs, some good substitutes are a small spoonful of mayonnaise, mashed potato, buttermilk, or ricotta cheese. And honestly, if you’re craving meatballs and don’t have any of those on hand, you can still make it without the egg. The meatball should hold together well enough and still taste great!
Pretty darn good! I like sauce a little spicier so next time I’ll toss in some Italian seasoning in the sauce.
So glad you enjoyed it!
Good, solid meal for one with some pasta and a salad. I used onion powder due to laziness. Didn’t ruin it at all.
Oh, no! Never onions in an Italian meatball.
Absolutely, I understand your perspective on traditional Italian meatballs. My recipe is inspired by my Sicilian great-grandmother’s version, which does include onions. It’s fascinating how recipes vary from family to family, and I love that this adds a unique touch to each dish. Thanks for sharing your thoughts!
I ALWAYS put onions in my meatballs! My late sister taught me that, decades ago, from her boyfriend’s Sicilian grandmother’s recipe. 😋
Great recipe.Thank you!
I put a cup of baby spinach to wilt in the sauce when I take it out of the oven.
That sounds so incredibly delicious!
Excellent meatballs! I quadrupled the recipe to make four. It worked very well.
I’m so happy you enjoyed them.
This meatball is absolutely delicious! I usually make two at a time, one to eat now and one for tomorrow. I eat it with some bowtie pasta and a salad. Thank you, Joanie, for another excellent recipe.
Perfect. I followed recipe as written. My now requests this. Thank you for another winner.
It’s not difficult to scale down recipes, just takes time and a few math skills. Your Website was like a gift! Thank you so much for putting it up 💖 I’ve bookmarked it and will visit a lot, I’m sure 😊
By the way, your Meatball recipe is a home run it was delicious!
PS, I forgot to mention your of the Macros, nice touch and a big help
Hi Joanie,
If I double (or triple) to make more than one, shall I also add additional egg yolks, or one whole egg for a double recipe? Thanks!
You can use 1 whole egg when doubling this meatball recipe.
Absolutely delish. Will make again and again using top grade ground meat.
Gonna make three tomorrow to freeze