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In a large bowl, combine the ground beef, eggs, breadcrumbs, minced onion, garlic powder, oregano, black pepper, kosher salt, and parsley. Mix just until combined—don’t overwork the meat.
Roll the mixture into mini meatballs, about the size of a rounded teaspoon.
Heat the olive oil in a large Dutch oven or deep skillet over medium-high heat. Add the meatballs and cook until browned on all sides. They do not need to be fully cooked through at this stage.
Add the uncooked anellini pasta and chicken broth. Stir well, bring to a simmer, then cover and cook over low heat until the pasta is just al dente, stirring occasionally to prevent sticking.
Stir in the marinara sauce, heavy cream, and 1 cup of the grated Parmesan. Simmer uncovered for 5–10 minutes, or until the sauce is creamy and slightly thickened and the meatballs are cooked through.
Stir in the remaining Parmesan, season w/salt & pepper to taste.
Garnish with fresh parsley and extra Parmesan, then serve hot.