Turkey Meatballs in Sauce

In a medium mixing bowl, stir together bread crumbs and buttermilk. Allow the mixture to sit for a few moments so that the milk is absorbed into the bread crumbs. This makes an extra moist meatball.
To the breadcrumb/milk mixture, add ground turkey, minced garlic, dried basil, dried oregano, black pepper, salt, Worcestershire sauce, egg, parmesan cheese, and fresh minced parsley. Use gloved hands to mix the ingredients until thoroughly combined.
Use a 2 tablespoon cookie dough scoop (for large meatballs) to form balls from the meat mixture. Roll the balls by hand for a tighter, more uniform meatball if desired.
Heat oil in a skillet over medium heat. Add meatballs to the skillet and cook, browning on each side.
If you will be serving the meatballs straight from the skillet, be sure to cook them until the internal temperature reaches 165°F. Turn the heat down and continue rotating the meatballs so that they do not burn.
If you will be adding the meatballs to a marinara sauce or to another dish like meatball parmesan, do not cook the meatballs all the way through yet. Simply brown the meatballs on all sides. The meatballs will continue cooking when simmered in sauce or in a casserole - overcooking leads to a dry and tough meatball.
When meatballs are browned, set aside while preparing marinara sauce. Add meatballs into the marinara sauce during the last 10 minutes of simmering. Simmer the meatballs until they are heated through and reach an internal temp of 165°F.