Heat the oven to 400°F (200°C). Line a rimmed baking sheet with parchment paper or lightly oil it with some of the olive oil.

In a large bowl, combine the breadcrumbs, milk, egg, Parmesan, onion, garlic, parsley, salt, black pepper, Italian seasoning, and Worcestershire sauce if using. Let the mixture stand for 2–3 minutes so the breadcrumbs absorb the liquid.

Add the ground turkey and mix gently with a fork or clean hands just until evenly combined. Avoid compacting or overworking the mixture, since excessive mixing can make the meatballs dense.

Portion the mixture into approximately 20 meatballs, using about 1 1/2 tablespoons per meatball. Arrange them on the prepared baking sheet with space between each one, and chill for 15–30 minutes first if you want them to hold their shape especially well.

Lightly brush or spray the meatballs with olive oil. This helps the outside brown attractively while the parchment-lined pan keeps cleanup simple.

Bake for 18–22 minutes, turning once if desired, until the meatballs are browned and the centers reach 165°F (74°C) on an instant-read thermometer. The exact time can vary slightly with meatball size, so temperature is the best doneness test.

Let the baked meatballs rest for 3–5 minutes before serving. Enjoy them alone, with marinara sauce, over pasta, in sandwiches, or alongside rice and vegetables.