Single-serving spaghetti and meatballs, a quick and easy Italian meal. This recipe features tender baked meatballs in rich tomato sauce served over perfectly cooked spaghetti. Perfect for a fast dinner, meal prep, or a healthy portion-controlled pasta dish.

Ingredients

¼ cup chopped onions
1 clove garlic, minced
¼ cup chopped parsley
2 tablespoons grated Parmesan cheese, plus extra 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 (about 2½ inches around when bunched or roughly ¾ inch in diameter)
1 cup tomato sauce
Fresh basil (optional, for garnish)

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 until combined. Stir in salt, pepper, basil, and oregano.
Add the ground beef and mix thoroughly until fully incorporated.
Shape the mixture into 1½-inch meatballs and place them on a foil-lined baking sheet.
Bake for 20 minutes, or until the meatballs lift easily with a spatula.
While the meatballs bake, bring the tomato sauce to a simmer in a 2-quart saucepan. Once baked, add the meatballs to the sauce, cover loosely, and simmer on low for 10 minutes.
Meanwhile, 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 if desired. Serve warm.

Why You’ll Love This Recipe

This single-serving spaghetti and meatballs recipe is comforting, flavorful, and perfectly portioned. It combines tender meatballs, rich tomato sauce, and perfectly cooked spaghetti for a classic Italian meal without leftovers.

Tips

Use fresh parsley and garlic for more vibrant flavor.
Roll meatballs of even size to ensure consistent cooking.
Bake the meatballs first, then simmer in sauce to keep them tender and juicy.
Cook spaghetti just until al dente so it doesn’t overcook when tossed with sauce.

Variations and Substitutions

Meat Options: Substitute ground turkey, chicken, or plant-based beef for a lighter or vegetarian option.
Sauce: Use marinara, homemade tomato sauce, or a creamy tomato blend.
Gluten-Free: Use gluten-free breadcrumbs and pasta.
Herbs: Add rosemary, thyme, or crushed red pepper for extra flavor.

FAQs

Can I make the meatballs ahead of time?
Yes, bake and refrigerate meatballs for up to 2 days. Reheat in sauce before serving.

Can I freeze the meatballs?
Yes, freeze cooked meatballs in a sealed container or freezer bag for up to 3 months. Thaw before simmering in sauce.

How do I know when the meatballs are done?
They should lift easily with a spatula, feel firm, and reach an internal temperature of 160°F (71°C) for ground beef.

Serving

Serve this single-serving spaghetti and meatballs immediately, garnished with fresh basil and extra Parmesan. Pair with a side salad or garlic bread for a complete meal.

Suggestions

This recipe is ideal for a cozy weeknight dinner or when you want a classic Italian dish without making a large batch. Leftovers can be stored for lunch the next day or repurposed in a meatball sandwich.