Preheat your oven to the broil setting and position a rack a few inches below the element.

In a mixing bowl, combine the ground turkey, egg, 1/2 teaspoon salt, 1/2 teaspoon black pepper, minced garlic, and parsley. Mix gently until just combined to avoid dense meatballs.

Shape the mixture into meatballs about 1 inch across.

Heat a tablespoon of oil in a large ovenproof skillet over medium-high heat. Add the meatballs in a single layer without crowding, browning them on all sides for about 6 to 8 minutes total.

Remove the browned meatballs to a plate and lower the heat to medium-low.

Pour the heavy cream into the same skillet. Add grated Parmesan, 1 teaspoon salt, garlic powder, and 1/4 teaspoon black pepper. Stir constantly until cheese melts and sauce thickens slightly, about 3 to 5 minutes.

Return the meatballs to the skillet, spoon sauce over each one, and place the skillet under the broiler for 2 to 4 minutes until tops are caramelized. Watch closely to prevent burning.