In a large mixing bowl, combine ground turkey, fresh breadcrumbs, and milk that has been soaked into the breadcrumbs for about 5 minutes.

Add minced onion, garlic, chopped fresh sage, Italian seasoning, the egg, and grated Parmesan cheese. Gently mix until just combined.

Using your hands, scoop the mixture and form roughly golf ball-sized meatballs.

Heat a large skillet over medium heat and add a drizzle of olive oil.

Once hot, add the meatballs in a single layer and pan-fry for about 10-12 minutes, turning occasionally until golden brown.

In the same skillet, lower heat and add canned pumpkin puree along with heavy cream.

Stir in additional minced sage and a pinch of salt until well combined and heated through.

Carefully add the cooked meatballs back into the sauce, gently tossing to coat thoroughly.

Once warmed through, serve hot, garnished with fresh sage leaves if desired.