In a large bowl, combine the ground turkey, breadcrumbs, egg, garlic, parsley, salt, and pepper. Mix gently until just combined — don't overwork it.
Roll the mixture into 16-18 meatballs, about 1½ inches each.
Heat 1 tbsp olive oil in a large skillet over medium-high heat. Sear the meatballs for 2-3 minutes per side until browned all over (they don't need to be cooked through yet). Transfer to a plate.
In the same skillet, heat 2 tbsp olive oil over medium heat. Add the onion and cook for 5 minutes until softened, then stir in the garlic and cook 30 seconds more.
Add the crushed tomatoes, oregano, and salt. Bring to a simmer, nestle the meatballs into the sauce, cover, and cook for 15-18 minutes, until the meatballs are cooked through and the sauce has thickened.
Meanwhile, cook the spaghetti in well-salted boiling water until al dente. Drain.
Stir the torn basil into the sauce. Serve the meatballs and marinara over the spaghetti.
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