In a mixing bowl, combine the Parmesan, panko, egg, cream, garlic, Worcestershire sauce, parsley, basil, onion powder, salt, and pepper. Stir until the ingredients are well incorporated.
Add the beef, and using a fork, break the meat apart and stir until everything is evenly incorporated.
Use a 2-tablespoon cookie scoop to portion the mixture into balls. Roll to form balls. Chill for 30 minutes.
Preheat the oven to 375 degrees.
Heat a skillet over medium heat with the olive oil. Add the meatballs and cook for 3-4 minutes until brown. Flip and brown on the other side, 2-3 minutes.
Pour the pizza sauce around the meatballs and transfer the skillet to the oven. Bake for 8-12 minutes until the internal temperature of the meatballs reaches 160 degrees.
Mix all of the meatball ingredients - except the ground beef - together first, then gently incorporate the meat. This prevents overworking the meat which can result in tough meatballs.
After browning the meatballs, finish cooking them in the oven. This allows the meatballs to cook evenly while keeping their juices inside.
Add breadcrumbs and cream (or milk) to the meatball mixture. The cream adds fat and the breadcrumbs absorb the juices released during the cooking process, keeping those juices in the meatballs.
To freeze raw meatballs, form the meatballs and place them on a parchment-lined baking sheet. Flash freeze until firm. Transfer the meatballs to a freezer-safe zipper top bag and store them for up to 2 months. To thaw/cook, thaw the meatballs completely in the refrigerator and cook them according to the recipe instructions.
To freeze cooked meatballs, allow the meatballs to cool. Transfer them to a parchment-lined baking sheet and flash freeze until firm. Transfer the meatballs to a freezer-safe zipper top bag and freeze. To thaw/reheat, thaw the meatballs in the refrigerator. Transfer the meatballs to an oven-safe dish, cover, and heat at 350 degrees until warm.