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This single serving spaghetti and meatballs recipe is a classic, made with tender baked meatballs simmered in sauce and served over pasta. It’s quick, easy, and full of flavor.
Why You’ll Love This Recipe
- Quick and Easy: Ready in 30 minutes with simple steps.
- Full of Flavor: Made with herbs, garlic, and Parmesan for rich, classic taste.
- Customizable: Easy to adapt with different meats or gluten-free ingredients.
- Portioned for One: No leftovers, no waste.
- Hearty and Filling: A complete, satisfying meal in one bowl.
This is my go-to spaghetti and meatballs recipe when I want something comforting and quick. The meatballs are baked until golden, then simmered in sauce for even more flavor. It all comes together in about 30 minutes and feels like a meal you’d get at your favorite Italian spot.
I love how simple it is to make just one serving without sacrificing taste. The meatballs are tender, the sauce is rich, and paired with pasta, it’s everything you want in a classic dish.
Enjoy this flavorful spaghetti and meatballs with a small caesar salad, a small loaf of french bread, and single serving tiramisu This well-balanced meal combines hearty, fresh, and sweet elements, making it a perfect dinner for one.
Ingredients
If you have any ingredients leftover from this spaghetti and meatballs recipe for one, check out our Leftover Ingredients Recipe Finder.
- Onion, Garlic, and Parsley: Use 1/4 cup chopped onion, 1 garlic clove, and a little chopped fresh parsley. These add flavor and freshness to the meatballs. These ingredients are also used in recipes like chicken paprika for one and small batch crawfish beignets.
- Egg Yolk: Helps hold the meatballs together. Save the white for recipes like small batch meringues or mini Texas sheet cake.
- Breadcrumbs: Help bind the meatballs. Use store-bought or homemade breadcrumbs.
- Ground Beef: The main protein in this dish. For tender meatballs, use ground beef that is 70% to 80% lean. If using a 50/50 mix of ground beef and ground pork, choose leaner ground beef like 90/10 since the pork adds extra fat. You can also substitute with ground chicken or turkey for a lighter option. Use leftover ground beef in single serving lasagna rollups, mini hamburger casserole, or salisbury steak for one.
- Spaghetti: While I use spaghetti for this recipe, feel free to use any pasta you have. Use 3 ounces (about 2 ½ inches in circumference or ¾ inch in diameter when bunched). For short pasta, use 2 ounces (about 1/2 cup dry). Try leftovers in single serving caprese pasta, pasta al limone for one, or a small batch of buttered noodles
- Marinara or Tomato Sauce: Use your favorite jarred sauce or our homemade tomato sauce for extra flavor.
See recipe card below for a full list of ingredients and measurements.
Recipe Variations
Looking to change things up? Here are a few easy ways to add variety to your spaghetti and meatballs:
- Cheesy Meatballs: Mix shredded mozzarella or Parmesan into the meatball mixture for extra flavor.
- Spicy Sauce: Add crushed red pepper flakes or chopped chili peppers to the sauce for heat.
- Mediterranean Style: Add chopped olives, crumbled feta, and herbs like thyme or oregano.
- Gluten-Free: Use gluten-free breadcrumbs and serve with gluten-free pasta.
- Whole Wheat Pasta: Swap regular pasta for whole wheat for a heartier texture and added fiber.
How To Make Spaghetti and Meatballs
These photos and instructions help you visualize how to make a small batch of spaghetti and meatballs. See the recipe card below for ingredient amounts and full recipe instructions.
- Make the Flavor Base: In a food processor, combine the onion, garlic, parsley, and Parmesan. Pulse until finely chopped.
- Mix Meatball Ingredients: Transfer the mixture to a large bowl. Add the egg yolk and breadcrumbs and mix well. Stir in salt, pepper, basil, and oregano.
- Add Ground Beef: Add the ground beef and mix until fully combined.
- Shape the Meatballs: Roll into 1 1/2-inch balls and place on a foil-lined baking sheet.
- Bake: Bake at 400°F (200°C) for 20 minutes, or until the meatballs lift easily with a spatula.
- Simmer in Sauce: In a 2-quart saucepan, bring the marinara or tomato sauce to a simmer. Add the meatballs, cover loosely, and simmer on low for 10 minutes.
- Cook the Pasta: While the meatballs simmer, boil water in a medium pot. Cook the spaghetti until al dente, then drain.
- Combine: Toss the cooked spaghetti with the sauce and meatballs.
- Serve: Transfer to a bowl and top with fresh basil and extra Parmesan.
Expert Tips
- Mix Gently: Overmixing the meatball mixture can make them tough. Mix just until combined.
- Shape Evenly Sized Meatballs: This helps them cook at the same rate. A small cookie scoop can help keep them uniform.
- Bake on Foil for Easy Cleanup: Lining your baking sheet with foil makes cleanup quick and prevents sticking.
- Simmer the Sauce: Letting the meatballs simmer in the sauce helps them absorb more flavor and keeps them moist.
Frequently Asked Questions
Yes, you can form the meatballs and store them in the refrigerator for up to 1 day before baking.
Yes, double the ingredient amounts to double the recipe. To freeze the meatballs, let them cool completely, then freeze in an airtight container for up to 2 months.
If you happen to have any, store the spaghetti and meatballs in an airtight container in the refrigerator for up to 3 days.
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:
If you’ve tried this homemade spaghetti and meatballs or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
Also, if you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see it!
Spaghetti and Meatballs For One
Watch How To Make This
Equipment
Ingredients
- ¼ cup chopped onions
- 1 clove garlic -minced
- ¼ cup chopped parsley
- 2 tablespoons grated Parmesan cheese plus more for topping
- 1 large egg yolk
- 2 tablespoons breadcrumbs
- ¼ teaspoon dried basil
- ⅛ teaspoon dried oregano
- ⅛ teaspoon salt
- ⅛ teaspoon coarsely ground black pepper
- 5 ounces ground beef
- 3 ounces dried spaghetti (3 ounces of spaghetti is about 2½ inches around when bunched in your hand or roughly ¾ inch in diameter)
- 1 cup tomato sauce
- fresh basil (optional)
Instructions
- Preheat the oven to 400°F (200°C).
- In a food processor, combine the onion, garlic, parsley, and Parmesan. Pulse until finely chopped.
- Transfer the mixture to a large bowl. Add the egg yolk and breadcrumbs and mix well. Stir in salt, pepper, basil, and oregano.
- Add the ground beef and mix until fully combined.
- Roll into 1 1/2-inch balls and place on a foil-lined baking sheet.
- Bake for 20 minutes, or until the meatballs lift easily with a spatula.
- In a 2-quart saucepan, bring the marinara or tomato sauce to a simmer. Add the meatballs, cover loosely, and simmer on low for 10 minutes.
- While the meatballs simmer, boil water in a medium pot. Cook the spaghetti until al dente, then drain.
- Toss the cooked spaghetti with the sauce and meatballs.
- Transfer to a bowl and top with fresh basil and extra Parmesan.
Notes
- Mix Gently: Overmixing the meatball mixture can make them tough. Mix just until combined.
- Shape Evenly Sized Meatballs: This helps them cook at the same rate. A small cookie scoop can help keep them uniform.
- Bake on Foil for Easy Cleanup: Lining your baking sheet with foil makes cleanup quick and prevents sticking.
- Simmer the Sauce: Letting the meatballs simmer in the sauce helps them absorb more flavor and keeps them moist.
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.
I don’t see breadcrumbs on the ingredient list. How much do you add to the meatballs?
Thanks so much for pointing that out! The meatballs use 2 tablespoons of breadcrumbs. I’ve updated the ingredient list to include this. I appreciate you catching it, and I hope you enjoy the recipe!
Can’t wait to try this. How much bread crumbs?
Use 2 tablespoons of breadcrumbs. Hope you enjoy the goulash!
Just wondering if the 1/4 cup parsley is correct? That’s a lot of parsley, and when it’s changed to metric, its only 5g.
Yes, the 1/4 cup is correct—it’s not meant to be tightly packed. When loosely measured, it adds the right amount of freshness to the dish without overpowering it. The metric conversion reflects the lighter weight of fresh herbs, which is why it shows up as just 5g.
Two dozen meatballs was always too much work, never made them. Five meatballs is easy and fun. The meal is delightful and absolutely repeatable. Recipe much appreciated!
We just finished eating the meatballs with your “small batch of tomato sauce”. I multiplied ingredients out to make 4 batches thinking I’d freeze some- I won’t bother. They are so delicious that they will all be gone by dinner tomorrow. YUM!