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Preheat oven to 425F.
Place ground turkey in a bowl and break apart with a fork. Add the sundried tomatoes, olive oil, onion, basil, garlic, cheese, salt and pepper and mix with the fork until relatively combined.
With a wet hand, knead the mixture a couple of times then roll to 10-12 equal-sized meatballs. This is easiest if the mixture is cold.
Bake: Place on a parchment-lined sheet pan and bake at 425F for 10-12 minutes, or until they just start to get golden. Finish cooking them with the marinara sauce in an oven-proof skillet or baking dish, sprinkling with more pecorino.
Pan sear: Using a non-stick skillet, over medium heat, heat enough oil to coat the bottom, and lightly brown each side of the meatballs, gently turning or giving the skillet a good shake. Once golden on most sides, stir in the marinara sauce, gently coating the meatballs. Dust with pecorino cheese and either simmer for 5 minutes, or place in a hot oven for 10 minutes, uncovered.
Check that the meatballs are cooked all the way through (internal temp = 165F) and when done, let rest a few minutes, while you garnish them with torn basil leaves.
Serve alongside veggies, over pasta or with whole grain.