In a large mixing bowl, combine the ground turkey, breadcrumbs, beaten egg, minced garlic, chopped sage, crushed fennel seeds, salt, and pepper. Gently mix everything until just combined, being careful not to overmix to keep the meatballs tender.
Shape the mixture into about 12 evenly sized meatballs, roughly 1.5 inches in diameter. Keep them uniform for even cooking and a pleasing presentation.
Heat olive oil in a skillet over medium heat until shimmering and fragrant. Carefully add the meatballs, making sure not to overcrowd the pan.
Brown the meatballs on all sides for about 2-3 minutes per side, until they develop a golden-brown crust and release a fragrant aroma of herbs and cooked garlic.
Transfer the browned meatballs to a preheated oven set at 200°C (390°F). Place them on a baking sheet lined with parchment or silicone mat.
Bake the meatballs for 12-15 minutes, or until their internal temperature reaches 74°C (165°F) when checked with a thermometer. They should be firm but juicy inside, with an inviting herbal aroma.
Remove the meatballs from the oven and let them rest for 5 minutes. This helps the juices settle, keeping them moist and flavorful.
Serve these fragrant turkey meatballs with your favorite sauce, pasta, or greens. Enjoy their tender, juicy interior and aromatic herbal crust with each bite.
