Preheat your oven to broil. This will give your meatballs a nice golden-brown finish later.

In a mixing bowl, combine the ground turkey with the egg, salt, black pepper, minced garlic, and chopped parsley. This mixture will be sticky, so to make rolling easier, oil your hands before shaping the meatballs.

Form the turkey mixture into meatballs about the size of a quarter, ensuring they’re thick enough to hold their shape but not too thick. You should yield around 15 meatballs.

Heat a skillet over medium heat and add a splash of oil. Carefully add the meatballs, making sure not to overcrowd the pan. Cook them in batches if necessary, browning on all sides until they are cooked through, about 8-10 minutes.

Once browned, remove the meatballs from the skillet and reduce the heat to low to medium. Discard any excess grease. Pour in the heavy cream, followed by the grated Parmesan cheese, garlic powder, salt, and black pepper. Stir the mixture and allow it to simmer gently, stirring frequently until the cheese melts and the sauce thickens. This should take about 5 minutes.

After the sauce has thickened, add the meatballs back into the skillet, coating them in the creamy sauce. For an extra touch, place the skillet in the oven briefly to lightly brown the top of the meatballs and sauce, about 2-3 minutes.

Once done, remove from the oven, garnish with additional parsley and a sprinkle of Parmesan cheese for presentation. Allow to cool slightly before serving, as the sauce will be hot.