Dice your onions and green bell pepper in small pieces. Or pieces of your desired size.
In a large mixing bowl combine your ground meat, onions, green bell pepper, garlic, parsley, bread crumbs, eggs, Italian seasoning, onion powder, garlic powder, paprika, black pepper, and salt in a mixing bowl.
Use your hand to combine the ingredients together well. But don’t over work the mixture to avoid dense meatballs.
Pour your oil in a large pan and heat over medium high heat.
While your oil heats up, take a baking sheet or plate lined with wax paper and beginning rolling your meatballs into your desired size. (If you’re not sure where to start- we love larger meatballs so an ice cream scoop is the perfect size)
After you have rolled all of your meatballs use tongs to place 5-7 meatballs in the pan at a time. (Smaller meatballs- 7 larger meatballs- 5)
Let cook on one side for about 3 minutes (or until golden brown) and flip to the next side. You will flip the meatballs as many times needed to make sure the entire meatball is browned.
On a paper towel lined plate place your finished meatballs on the plate to drain the excess oil.
Repeat steps 7 and 8 until you’ve browned all of your meatballs.
And you’ve made meatballs from scratch! (If making them for spaghetti: add the meatballs to your spaghetti sauce and let simmer for an additional 5-10 minutes.)