Crack the egg into a large mixing bowl. Add the breadcrumbs, grated Parmesan, minced garlic, onion powder, Italian seasoning, a pinch of salt, and several grinds of black pepper. Whisk together until evenly combined.

Add the ground turkey on top of the seasoned mixture. Use a fork or clean hands to fold the turkey into the binder. Mix just until combined — overworking makes dense meatballs.

Shape the mixture into meatballs about 1 to 1.5 inches in diameter. Aim for uniform size so they cook evenly. Wetting your hands helps prevent sticking.

Heat a tablespoon of olive oil in a large skillet over medium heat. When the oil shimmers, arrange the meatballs with space between them so steam can escape and a crust can form.

Cook, turning every few minutes so all sides brown. Continue until the meatballs register 165°F in the center, about 10 to 12 minutes depending on size.

Remove the meatballs from the skillet and let them rest for 3–5 minutes before serving.