Soak fresh breadcrumbs in milk for about 5 minutes. In a bowl, combine soaked breadcrumbs, ground turkey, minced onion, garlic, sage, Italian seasoning, eggs, and parmesan; mix gently to avoid tough meatballs.

Scoop portions of the mixture and roll into uniform balls, about 1 to 1.5 inches in diameter. Place on a parchment-lined tray.

Heat a skillet over medium heat with olive oil. Cook the meatballs in a single layer for about 5-7 minutes, turning until golden brown and cooked through.

In the same skillet, reduce heat and add pumpkin puree and heavy cream; stir to combine. Heat for 3-5 minutes until warmed and slightly thickened.

Add the cooked meatballs to the sauce, simmer for another 2-3 minutes. Serve garnished with parsley.