'--For the meatballs:

Combine the turkey with the bread crumbs, egg, oregano, salt, pepper and garlic powder. With clean hands, roll into 1 inch meatballs.

Heat the oil in a cast iron over skillet medium high heat. When the oil is shimmering, add the meatballs to the pan. Cook about 3 minutes until golden brown, then flip with a pair of tongs. Continue to cook for about 8-10 minutes or until the meatballs are cooked through and browned on all sides. Remove the meatballs from the skillet and place in a bowl.

In the same skillet that you cooked the meatballs in (do not clean it), reduce the heat to medium and add the olive oil. When the oil is hot, add the onions and garlic to the pan. Cook for about 5 minutes, mix to cook evenly until fragrant and softened. Add the mushrooms to the pan, sauté for 3 minutes. Add broth, cream and wine. Bring to a simmer. Add the meatballs and parsley back in to reheat. Continue to cook the sauce about 5 minutes until it thickens a bit and the flavors marry. Season with salt and pepper to taste.

Serve over your choice of pasta, rice, quinoa or mashed potatoes. Top with more parsley.