Finely chop the parsley into small 1/4-inch pieces and thinly slice the green onions into small rounds. Lightly beat the egg in a small bowl to break up the yolk and whites. Line a broiler pan with parchment paper and position your oven rack about 4-5 inches from the broiler element, then set the broiler to high heat to preheat.

In a large bowl, combine the cumin, oregano, onion powder, garlic powder, smoked paprika, salt, and black pepper. Add the ground turkey, beaten egg from Step 1, sesame oil, chopped parsley, and sliced green onions to the spice mixture. Using your hands or a fork, gently fold and mix until just combined—avoid overmixing, which can make the meatballs tough and dense. I prefer to use my hands to get a feel for when everything is evenly distributed without working the meat too much.

Using a small ice cream scoop or your hands, divide the mixture into roughly 16-18 equal portions and gently roll each into a 1-inch ball. Arrange the meatballs on the prepared broiler pan in a single layer, spacing them about an inch apart to allow even heat circulation. I find that slightly wetting my hands with water helps prevent the meat from sticking while rolling and keeps things quick and clean.

Place the pan under the preheated broiler and cook for 10 minutes. The meatballs should develop a lightly browned, slightly crispy exterior while the interior reaches 165°F (measured with an instant-read thermometer). If needed, rotate the pan halfway through cooking for even browning, though this isn't always necessary depending on your broiler's heat distribution.

Remove the pan from the broiler and let the meatballs rest for 2-3 minutes. Drizzle lightly with sesame oil if desired for added richness and shine. Serve warm as is, or pair with your favorite dipping sauce, rice, or salad.