Place the ground turkey in a mixing bowl.

Finely chop one small onion and add it to the bowl.

Soak a slice of bread (white or whole-wheat) in warm water for a few minutes until it’s mushy, then add it to the meat mixture.

Season with salt and pepper to taste.

Add 1 teaspoon of dried oregano and ½ cup of chopped fresh parsley.

Add about ½ teaspoon of baking soda to keep the meatballs tender and moist.

Crack and beat one egg, then add it to the mixture.

Using clean hands, mix everything together until evenly combined.

Shape the mixture into small balls and arrange them in a single layer on a large plate.

Cover with plastic wrap and refrigerate for 30 minutes to help them hold their shape when cooking.

After chilling, take the meatballs out of the fridge. Use a deep, wide dish to cook them since you’ll start by frying in oil, then add tomato sauce and water.

Heat 2 tablespoons of olive oil in the dish over medium heat.

Add the meatballs in a single layer and cook for 5-10 minutes, turning occasionally until they are browned on all sides. Lower the heat as needed to prevent burning.

Once browned, add 1 cup of tomato sauce and 1 cup of water to the pan.

Partially cover and let the meatballs simmer on low heat until the sauce thickens, about 15-25 minutes, depending on your stove. Add extra sauce or water to adjust the consistency as desired.