• In a spacious mixing bowl, thoroughly blend the ground turkey with the bread crumbs, minced onion, minced parsley, eggs, minced garlic, Worcestershire sauce, dried basil, dried oregano, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Employ either a robust spatula or gloved hands to ensure the ingredients are evenly incorporated. Form the mixture into uniform 1-inch meatballs, yielding approximately 48 in total.

To Bake the Meatballs:

• Preheat the oven to 400°F. Line a rimmed baking sheet with foil for convenient cleanup and coat a wire baking rack with nonstick spray before positioning it atop the sheet. Place the meatballs evenly on the rack, lightly brush each with olive oil, and bake for 15 to 20 minutes, or until they develop a browned exterior and an internal temperature of 165°F is achieved for 15 seconds.

To Fry the Meatballs:

• Warm the olive oil in a large skillet over medium-high heat. Fry the meatballs in batches, ensuring they brown uniformly on all sides and reach an internal temperature of 165°F, taking approximately 5 to 7 minutes per batch. Supplement additional oil between batches if the skillet appears dry.

To Freeze the Meatballs:

• Arrange the cooked or uncooked meatballs in a single, non-touching layer on a baking sheet and freeze until solid, about 1 hour. Subsequently, transfer them into a freezer-safe container and store for up to 1 month.