In a bowl, place the ground turkey, breadcrumbs, onion, garlic, parsley, parmesan, egg, salt, and pepper and mix until just combined.
Divide the mixture into 14 balls (about 45g).
Heat a large, heavy bottom pot with a quarter cup of olive oil over medium-high heat until shimmering.
Place the meatballs into the pot to brown in batches, making sure to brown all of the sides of each ball. The more roasted flavor the meatball has, the more delicious your sauce will be.
As you finish each batch of meatballs, remove them to a plate until they have all been browned.