In a large mixing bowl, combine the ground turkey, chopped sun-dried tomatoes, breadcrumbs, grated Parmesan, chopped basil, beaten egg, minced garlic, Italian seasoning, salt, and pepper. Mix everything gently with your hands or a spoon until just combined. Avoid overmixing to keep the meatballs tender.
Shape the mixture into 1 to 1.5-inch meatballs, placing them on a plate or tray as you go. Heat the olive oil in a large skillet over medium heat. Once hot, add the meatballs in batches, making sure not to overcrowd the pan. Cook for about 4-5 minutes on each side until they are browned and cooked through. Remove the meatballs from the pan and set aside.
In the same skillet, pour in the heavy cream and chicken broth, stirring to scrape up any browned bits from the bottom of the pan. Let the mixture simmer gently for 5 minutes, allowing it to thicken slightly and develop flavor. Season with additional salt and pepper if needed.
While the sauce simmers, cook the orzo according to package instructions in salted boiling water until al dente. Drain and set aside.
Return the meatballs to the skillet with the creamy sauce, stirring gently to coat them. Add the cooked orzo to the pan and toss everything together until well combined and heated through. Garnish with fresh basil leaves for a fragrant finish.
