1. Preheat oven on broil.

2. Combine ground turkey with egg, salt, pepper, garlic, and parsley. Note: this mixture will be sticky—oil your hands before rolling the meatballs.

3. Roll seasoned ground turkey into meatballs about the diameter of a quarter, thick enough to hold their shape. You should get around 15 meatballs.

4. In a skillet over medium heat, add oil and place meatballs in the pan. Don’t crowd them—cook in batches if necessary. Brown them on all sides until cooked through.

5. Remove meatballs and reduce skillet heat to low-medium. Remove any excess grease.

6. Add heavy cream, Parmesan cheese, garlic powder, salt, and pepper to the skillet. Stir and simmer gently, letting the cheese melt and the sauce thicken.

7. Once sauce reaches a thick consistency, add meatballs back to the skillet and coat them in the sauce.

8. Transfer skillet to the oven and broil briefly to brown the tops.

9. Remove, garnish with parsley and extra Parmesan, then serve. Let cool slightly before serving as sauce will be hot.