In a large bowl, combine the ingredients starting with the grated Parmesan cheese, plain dried bread crumbs, minced onion, very finely chopped basil, and garlic cloves. Mix well until everything is evenly distributed.
Add in the ground turkey, beaten egg, and Worcestershire sauce. Use your hands to blend the mixture gently but thoroughly.
If you have the time, cover the mixture and chill it in the fridge for at least an hour or up to 24 hours.
When you’re ready to cook, take the chilled mixture and use a one to two tablespoons cookie scoop to measure out portions. Quickly roll each portion into a ball.
Place a large sauté pan over medium heat and add about 2 tablespoons of olive oil. Allow the oil to heat until it shimmers.
Once hot, gently place the meatballs in the pan. Make sure not to overcrowd them. Cook each side for about 5 to 8 minutes until they are golden brown.
After browning, transfer the meatballs to a plate. If the pan looks dry, add more olive oil.
Once all meatballs are cooked, add the marinara sauce to the pan. Scrape any browned bits off the bottom.
Bring the sauce to a simmer, taste, and adjust for salt and pepper. Reintroduce the meatballs to the pan.
Finally, serve your beautiful Turkey Meatballs hot, drizzled with extra olive oil and garnished with freshly grated Parmesan cheese.
