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meatballs from scratch

Meatballs from Scratch

Course Main Course
Cuisine Italian
Keyword italian, italian meatballs, meatballs
Prep Time 15 minutes
Cook Time 25 minutes
Servings 6 people
Author jamiesondiaries


  • 2 lbs. Ground Meat (Beef, Lamb, Turkey, etc.)
  • 3 Tbsp. Italian Breadcrumbs
  • 2 large Eggs
  • 1/2 cup Diced Onions
  • 1/2 cup Diced Green Peppers
  • 2 tsp. Seasoned Salt
  • 2 tsp. Onion Powder
  • 2 tsp. Minced Garlic
  • 3 Tbsp. Chopped Parsley
  • 2 tsp. Paprika
  • 1-2 cups Vegetable Oil (depending on size of pan)


  1. Dice your onions and green bell pepper in small pieces. Or pieces of your desired size.

  2. 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.

  3. Use your hand to combine the ingredients together well. But don’t over work the mixture to avoid dense meatballs.

  4. Pour your oil in a large pan and heat over medium high heat. 

  5. 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)

  6. 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)

  7. 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. 

  8. On a paper towel lined plate place your finished meatballs on the plate to drain the excess oil.

  9. Repeat steps 7 and 8 until you’ve browned all of your meatballs.

  10. 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.)