Step 1: In a large mixing bowl, gently combine the ground turkey, panko breadcrumbs, Parmesan cheese (if using), fresh parsley, minced onion, minced garlic, beaten egg, Worcestershire sauce, Italian seasoning, smoked paprika, black pepper, and salt. Use your hands to mix everything together just until combined. Be careful not to overmix, as this can lead to tough meatballs.
Step 2: Lightly wet your hands to prevent sticking. Roll the mixture into approximately 24 uniform meatballs, about 1.5 to 2 inches in diameter. Place them on a plate or a parchment-lined baking sheet.
Step 3: To pan-fry: Heat 2 tablespoons of olive oil in a large non-stick skillet over medium-high heat. Once hot, carefully add the meatballs in a single layer, ensuring not to overcrowd the pan. You may need to cook them in batches. Sear the meatballs, turning occasionally, until they are golden brown on all sides (about 5-7 minutes).
Step 4: Reduce the heat to medium-low, cover the skillet, and continue to cook for another 8-10 minutes, or until the meatballs are cooked through and reach an internal temperature of 165°F (74°C). Alternatively, you can transfer the browned meatballs to a baking dish and finish cooking in a preheated oven at 375°F (190°C) for 10-12 minutes.
Step 5: To bake: Preheat your oven to 400°F (200°C). Arrange the meatballs on a parchment-lined baking sheet, ensuring they are not touching. Bake for 18-22 minutes, or until cooked through and lightly browned, reaching an internal temperature of 165°F (74°C).
Step 6: Once cooked, these turkey meatball recipes are ready to be served immediately with your favorite sauce or side dishes. For best flavor, add them to a simmering marinara sauce for the last 10-15 minutes of cooking.