These easy turkey meatballs can be enjoyed warm or cold, making them perfect for make-ahead lunches. Pack them along with a dipping sauce, slice them up for a sandwich filling or crumble them up as a topper for salad or tacos.
Place turkey, panko, Worcestershire, Italian seasoning, onion powder and salt in a medium bowl; mix gently until just combined. (Do not overmix.) Roll the mixture into 9 meatballs (about 2 heaping tablespoons each).
Heat oil in a large nonstick skillet over medium-high heat. Add the meatballs and cook, turning occasionally, until browned on all sides, about 6 minutes. Reduce heat to medium. Add water, cover and cook until an instant-read thermometer inserted in the center registers 165°F, about 5 minutes more.