In a large mixing bowl, combine the ground turkey, bread crumbs, chopped onion, fresh parsley, egg, garlic powder, salt, and black pepper. Mix gently until evenly incorporated.
Roll the mixture into 1-inch meatballs, placing them onto a plate or tray.
Heat olive oil in a large skillet over medium heat. Add meatballs in batches and cook 5-7 minutes, turning occasionally, until golden brown and cooked through. Alternatively, bake at 375°F (190°C) for 20-25 minutes.
Whisk together cranberry sauce, honey, and Dijon mustard in a small saucepan over low heat. Stir until warmed and slightly thickened, about 3-5 minutes.
Transfer cooked meatballs to the saucepan with cranberry glaze. Stir gently to coat evenly. Serve immediately over rice, in sliders, or as an appetizer.
