Place breadcrumbs in a large bowl. Pour the milk over them. Let the mixture sit for about two minutes. The breadcrumbs absorb the milk and soften. This simple step keeps the turkey meatballs moist and tender during cooking.

Add the ground turkey to the bowl. Then add egg, minced garlic, parsley, Parmesan cheese, salt, pepper, and onion powder. These ingredients bring flavor and balance to the meatballs.

Use clean hands or a spoon to mix everything together. Do not press or overmix the meat. Mix just until everything looks combined. This helps keep the turkey meatballs soft and juicy.

Take small portions of the mixture. Roll them gently between your hands. Make meatballs about one inch wide. Place them on a plate or baking sheet as you finish shaping them.

Place a large skillet on medium heat. Add olive oil to the pan. Let the oil warm for about one minute. The oil should shimmer but not smoke.

Carefully place the meatballs into the skillet. Leave a little space between each one. Cook them for about 4 minutes on one side until golden brown.

Use a spatula or spoon to turn each meatball gently. Cook the other side for another 3–4 minutes. The outside should look nicely browned.

Pour marinara sauce into the skillet. Lower the heat slightly. Spoon some sauce over the meatballs so they stay moist while cooking.

Cover the pan and let the meatballs simmer for about 10 minutes. This allows the meatballs to finish cooking inside while soaking up the sauce flavor.

Remove the pan from heat. Sprinkle extra parsley or Parmesan cheese on top. Serve the turkey meatballs with pasta, bread, or rice.