Finely dice the onion into 1/4-inch pieces and mince the garlic cloves fresh—this matters more than you'd think for the final texture and flavor. Chop the fresh parsley into small pieces. Crack the eggs into a small bowl and let them come to room temperature if they aren't already, as this helps them incorporate more smoothly into the mixture. In a large mixing bowl, combine the ground turkey, bread crumbs, diced onion, parsley, room temperature eggs, minced garlic, Worcestershire sauce, dried basil, dried oregano, salt, black pepper, and red pepper flakes. Using your hands (clean hands work best), gently mix everything together until just combined—be careful not to overmix, as this can make the meatballs tough and dense rather than tender.

Preheat your oven to 400°F. While the oven heats, use a small ice cream scoop or a 1-tablespoon measure to portion out consistent 1-inch meatballs from the mixture in Step 1. This ensures even cooking throughout the batch. Line a rimmed baking sheet with aluminum foil for easy cleanup, then place an oven-safe wire rack on top of the sheet. I like to lightly oil the rack with a bit of the olive oil to prevent sticking, which gives you better browning and easier removal later.

Arrange the shaped meatballs from Step 2 on the prepared rack in a single layer, spacing them about 1/2 inch apart so heat can circulate around each one. Drizzle the remaining olive oil over the meatballs, tossing gently to coat them evenly. This light oil coating helps them brown beautifully and stay moist inside. Place the baking sheet in the preheated 400°F oven and bake for 15-20 minutes, checking at the 15-minute mark. The meatballs are done when the internal temperature reaches 165°F when tested with a meat thermometer in the center of the largest meatball. The baking method is healthier than pan-frying because the rack allows excess fat to drip away.