Preheat your oven to 375°F (190°C).
In a large mixing bowl, combine the ground beef, breadcrumbs, egg, minced garlic, onion powder, salt, and black pepper. Mix with your hands just until combined.
Shape the mixture into 8 large, equal-sized meatballs.
Heat the olive oil in a large skillet over medium-high heat. Add the meatballs and sear for 2–3 minutes per side until a deep brown crust forms. Remove from heat.
In a medium bowl, stir together the sweet corn kernels and heavy cream with a pinch of salt.
Pour the corn mixture into the bottom of an 8x11-inch ceramic baking dish.
Arrange the seared meatballs evenly on top of the corn base.
Sprinkle the shredded mozzarella cheese generously over the entire dish, covering the gaps between the meat.
Bake in the preheated oven for 20 minutes until the cheese is bubbling and golden brown at the edges
Remove from the oven, let cool for 5 minutes, garnish with fresh parsley, and serve hot.