To make the meatballs:

1. In a large bowl, mix together ground turkey, bread crumbs, onion, parsley, eggs, garlic, Worcestershire sauce, basil, oregano, 1 teaspoon salt, and 1/2 teaspoon pepper.
2. Use a strong spatula or your hands (I like to wear latex gloves) to mix everything well, then shape the mixture into 1-inch balls (you should have about 48 in total). 

To bake the meatballs:

1. Preheat your oven to 400 degrees. To make cleanup easy, line a rimmed baking sheet with foil, then spray a wire rack with nonstick spray and place it on the baking sheet.
2. Arrange the meatballs on the rack, brush them with oil, and bake until they are brown and have crispy edges. This should take about 15 to 20 minutes, and you can use a meat thermometer to make sure the inside of the meatballs reaches 155 degrees for 15 seconds. 

To fry the meatballs: 

1. Heat some oil in a large skillet over medium-high heat, then fry the meatballs in small groups until they are brown on all sides and cooked through. This should take about 5 to 7 minutes per group, and you can use a meat thermometer to make sure the inside of the meatballs reaches 155 degrees for 15 seconds.  Add more oil if the skillet looks dry. 

To freeze the meatballs: 

1. Arrange the meatballs in a single layer on a baking sheet, making sure they don’t touch each other, and freeze them until they are solid. This should take about an hour. Then, put them in a container that’s safe for the freezer and store them for up to a month.