Preheat the oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper.

In a large mixing bowl, combine the ground turkey, basil pesto, grated Parmesan cheese, beaten egg, garlic powder, salt, and black pepper.

Using hands or a spatula, mix the ingredients until just incorporated; avoid over-mixing to prevent a dense texture.

Portion the mixture into 1.5-inch diameter rounds, approximately 2 tablespoons each, to yield 16-18 meatballs.

Arrange the meatballs on the prepared baking sheet, ensuring at least 1 inch of space between each unit for even heat circulation.

Bake for 18 to 20 minutes, or until the internal temperature reaches 165°F (74°C) as measured by an instant-read thermometer.

Remove from the oven and allow to rest for 5 minutes before serving to retain moisture.