In a large bowl, combine the onion, breadcrumbs, Parmesan cheese, ketchup, egg, parsley, garlic powder, salt and pepper, mix with a rubber spatula until all combined.

Add in the ground turkey. With your hands, gently mix until the onion mix is combined with the ground turkey.

Heat up the olive oil in a large skillet over medium/ high heat. Set out a plate or baking sheet covered with parchment paper.

Form the meat into 18-20 meatballs and place on the parchment.

Once the pan is hot, add the meatballs with tongs. Flip the meatballs around every 2 minutes until browned (see pictures above).

Once browned, pour the tomato sauce and crushed tomatoes over the meatballs. Make sure the tomatoes completely cover the meatballs. Turn the heat down to low and cover.

Let cook for 20 minutes. The meatballs should be done; however, if you want to double check, you can use a meat thermometer to check to make sure they are at 165 degrees or above.

You can serve over pasta or eat them by themselves. You can garnish with fresh parsley or basil and Parmesan cheese. You can store in an airtight container in the fridge for up to 3 days or freeze for up to 3 months. Enjoy!:)