Preheat a large skillet over medium heat for about 5 minutes.

Soak the fresh breadcrumbs in a small bowl with milk for about 5 minutes.

In a large mixing bowl, combine the ground turkey, soaked breadcrumbs, finely minced onion, minced garlic, chopped fresh sage, Italian seasoning, eggs, and Parmesan cheese.

Using your hands, scoop out portions of the turkey mixture and roll them into uniform meatballs, about 1.5 inches in diameter.

Carefully add the meatballs to the preheated skillet and cook for about 5-7 minutes, turning occasionally until they’re golden brown on all sides.

In the same skillet, add the canned pumpkin puree, heavy cream, and any remaining sage. Stir well and heat on medium until the sauce is warmed through.

Once the sauce is ready, gently return the prepared meatballs to the skillet and simmer in the creamy pumpkin sage sauce for 3-4 minutes.