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 of salt, and 1/2 teaspoon of pepper.
2. Using a strong spatula or your hands (I prefer wearing latex gloves), mix the ingredients well and shape the mixture into 1-inch balls, making about 48 in total.

To bake the meatballs:

1. Preheat the oven to 400 degrees, line a rimmed baking sheet with foil for easy cleanup, coat a wire rack with nonstick spray, and place it on the prepared baking sheet.
2. Arrange the meatballs on the rack, brush them with oil, and bake for 15 to 20 minutes until browned with crispy edges, ensuring an internal thermometer reads 155 degrees for 15 seconds.

To fry the meatballs:

1. Heat oil in a large skillet over medium-high heat, and fry the meatballs in batches until browned on all sides and cooked through (about 5 to 7 minutes per batch, ensuring an internal temperature of 155°F for at least 15 seconds), adding more oil as needed if the skillet becomes dry. 

To freeze the meatballs:

1. Arrange in a single layer on a baking sheet without touching, freeze until solid for about an hour, then transfer to a freezer-safe container to store for up to 1 month.