In a large mixing bowl, combine the ground turkey, breadcrumbs, grated Parmesan cheese, egg, minced garlic, onion powder, oregano, basil, salt, and black pepper. Use your hands or a spoon to mix everything together until fully combined, but avoid overworking the mixture to ensure the meatballs stay tender.

Take small portions of the mixture and roll them into 1-inch meatballs. Wet your hands slightly if the mixture is too sticky. Continue until all the meatballs are formed (about 18-20 meatballs).

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Once the oil is hot, carefully add the meatballs to the pan. Cook them in batches, turning occasionally, until they are golden brown on all sides and cooked through (about 7-10 minutes). Check the internal temperature with a meat thermometer (should reach 165°F or 75°C).

While the meatballs are cooking, combine the chili sauce, soy sauce, honey (or brown sugar), rice vinegar, red pepper flakes, and garlic powder in a small saucepan. Bring to a simmer over medium-low heat, stirring occasionally. Let the sauce cook for about 5 minutes until it thickens slightly.

Once the meatballs are cooked, reduce the heat and pour the chili sauce over the meatballs in the skillet. Toss gently to coat the meatballs with the sauce, letting them simmer for 2-3 more minutes to allow the flavors to meld.

Serve the chili sauce turkey meatballs hot, on their own or with rice, pasta, or a side salad. Garnish with chopped green onions or cilantro for extra flavor, if desired. Enjoy!