Prep your ingredients. Finely mince the garlic and dice the red onion into small pieces so they blend evenly into the meat mixture.
Mix the meatball ingredients. In a large mixing bowl, combine the ground turkey, garlic, red onion, breadcrumbs, dried dill, oregano, parsley, salt, and pepper. Use clean hands or a spatula to gently mix everything together until just combined. Be careful not to overwork the mixture, overmixing can make the meatballs tough.
Form the meatballs. Use a small cookie scoop or your hands to form the mixture into evenly sized balls, about 1½ inches in diameter. You should get around 10 meatballs. Place them on a plate or parchment-lined tray while you heat the pan.
Heat the pan. Add 1 tablespoon of olive oil to a large skillet and warm it over medium heat. Once the oil shimmers, it’s ready for the meatballs.
Cook the meatballs. Place the meatballs in the pan in a single layer, leaving a little space between each one. Cook for 10–12 minutes total, turning every couple of minutes so they brown evenly on all sides. The meatballs should be golden brown on the outside and reach an internal temperature of 165°F (74°C) in the center.
Rest before serving. Transfer the cooked meatballs to a plate lined with paper towels and let them rest for 2–3 minutes before serving. This helps the juices redistribute for a more tender bite.
