1. Preheat the oven to 350°F. Use a large oven-safe skillet or pan for this recipe.

2. In a small bowl, soak the bread pieces in milk for a minute or two. Gently squeeze out excess milk and place the softened bread into a large mixing bowl.

3. Add the ground turkey, onion, garlic, egg, parsley, Parmesan cheese, oregano, red pepper flakes, and a pinch of salt. Mix until everything is evenly combined.

4. Roll the mixture into small meatballs, about 1 to 1 1/2 inches in size, and set them aside on a plate or parchment-lined surface.

5. Heat the oil in the skillet over medium heat. Add the meatballs in batches if needed and cook for 2–3 minutes per side until lightly browned.

6. In a separate bowl, whisk together the chicken broth, heavy cream, minced garlic, garlic powder, Parmesan cheese, parsley, cornstarch, salt, and black pepper.

7. Pour the sauce into the skillet over the meatballs.

8. Transfer the skillet to the oven and bake for 15–18 minutes, or until the meatballs are fully cooked and the sauce is creamy.

9. Remove from the oven and garnish with extra Parmesan cheese and fresh parsley before serving.