Place large iron skillet over medium low heat and drizzle in 1-2 tbsp olive oil.
Grate your onion and chop the parsley.
In a large clean bowl add together all the ingredients reserving 1/2 the salt and 1 tbsp of olive oil for assembly and cooking.
Mash together all ingredients in the bowl with a fork, a meat masher or your clean hands.
Scoop out large tablespoonfuls of your turkey mixture on to a tray. I use a small ice cream scooper for ease, speed and consistency of meatball size.
Once your turkey meat mixture has been portioned out set next to your heating skillet. Turn your skillet up slightly to medium or medium high.
Wash and dry your hands. Drizzle the remaining olive oil on your hands and rub them together. Take a single portion of the meat and roll it in between your oiled palms. Place raw meatball in your heated skillet.
Working swiftly continue to roll your meat portions and place them in the skillet until you have rolled all the portions out and placed all in the large skillet. If using a smaller skillet you will have to work in batches.
Sprinkle remaining salt over the balls as they are cooking. Cook for about 5 minutes and then start to turn and rotate your meatballs to brown all sides.
Total cook time should be about 15-20 minutes. Internal temperature should read 165*
Optional...pour your favorite Marinara sauce over the meatballs and simmer for another 5-10 minutes.
Serve alone, over roasted spaghetti squash or with any other low carb keto friendly sauce you like.