To prepare the meatballs: In a large mixing bowl, combine the ground turkey with bread crumbs, minced onion, parsley, eggs, garlic, Worcestershire sauce, dried basil, dried oregano, salt, and pepper. Use a sturdy spatula or your hands (latex gloves are handy for this task) to mix the ingredients thoroughly. Once well combined, shape the mixture into 1-inch meatballs, yielding approximately 48 meatballs.

To bake the meatballs: Preheat your oven to 400°F. Line a rimmed baking sheet with aluminum foil to make cleanup easier. Spray a wire rack with nonstick spray and place it on the prepared baking sheet. Arrange the meatballs on the rack, ensuring they are evenly spaced. Brush the meatballs lightly with olive oil. Bake for 15 to 20 minutes, or until the meatballs are browned with crisp edges and an internal thermometer inserted into the center reads 165°F for at least 15 seconds.

To fry the meatballs:

Heat the olive oil in a large skillet over medium-high heat. Fry the meatballs in batches, making sure not to overcrowd the pan. Cook the meatballs, turning them occasionally, until they are browned on all sides and fully cooked through, about 5 to 7 minutes per batch. Ensure the internal temperature reaches 165°F for 15 seconds. If needed, add more oil between batches to prevent sticking.

To freeze the meatballs: Place the cooked meatballs in a single layer on a baking sheet, making sure they do not touch each other. Freeze them until they are solid, which should take about 1 hour. Once frozen, transfer the meatballs to a freezer-safe container, where they can be stored for up to 1 month.