In a large mixing bowl, combine the ground turkey, Panko breadcrumbs, minced garlic, oregano, onion powder, salt, and pepper. Add the lightly beaten egg and fresh parsley, then gently fold everything together with your hands until just combined—be careful not to overmix, as this can make the meatballs tough and dense. I find that mixing with my hands gives me the best feel for when the ingredients are evenly distributed without overworking the meat.

While your air fryer preheats to 400°F, shape the meatball mixture into 15 equal-sized balls, about the size of walnuts. Rolling them gently between your palms ensures they hold together well and cook evenly. Let them sit on a plate while the air fryer finishes preheating—this gives the structure time to set slightly.

Carefully arrange the meatballs in a single layer in your air fryer basket—don't overcrowd them, as this prevents proper air circulation and browning. Cook at 400°F for 4 minutes, then shake the basket or use tongs to flip each meatball over. Continue cooking for another 4 minutes until they reach an internal temperature of 165°F when checked with a meat thermometer. I always flip them halfway through to ensure they brown evenly on all sides and develop a slightly crispy exterior.