Preheat the oven to 400°F. In a large bowl, add the ground turkey, ricotta, Parmesan, panko, garlic powder, onion powder, Italian seasoning, salt, and black pepper. Mix gently until everything is just combined, being careful not to overmix.

Roll the mixture into about 20–24 small meatballs.

Heat a cast iron skillet or oven-safe pan over medium-high heat. Add a drizzle of avocado oil to the pan.

Once the skillet is hot, add the meatballs in a single layer. Let them cook undisturbed for a few minutes, until the bottoms are golden brown and release easily from the pan.

Gently turn the meatballs over, then transfer the skillet to the oven. Bake for 15–20 minutes, or until the meatballs are cooked through.

Remove the skillet from the oven and pour the marinara sauce directly into the pan around the meatballs. Gently spoon some of the sauce over the top.

In a small bowl, stir together the panko, Parmesan, and avocado oil. Sprinkle the panko Parmesan crumbs over the saucy meatballs.

Return the skillet to the oven and bake for another 5–7 minutes, until the sauce is warmed through. For extra golden crumbs, turn on the broiler for the last 2–3 minutes, watching closely so the topping doesn’t burn.