Begin by soaking fresh breadcrumbs in milk for about 5 minutes until they are tender.

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

Gently mix the ingredients with your hands until just combined, avoiding overmixing to keep the turkey meatballs tender.

Lightly oil your hands to prevent sticking, then scoop out a portion of the meat mixture and shape it into meatballs about 1 ½ inches in diameter.

Place the formed meatballs on a clean plate, ensuring they are spaced apart.

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

Carefully add the meatballs in a single layer, ensuring they don’t touch.

Sear the meatballs for about 5-7 minutes, turning occasionally until golden brown on all sides.

In a saucepan, combine canned pumpkin puree, heavy cream, chopped fresh sage, Italian seasoning, and a pinch of salt over medium heat.

Stir consistently for about 5 minutes, allowing it to heat through and meld the flavors.

Gently transfer the seared meatballs into the saucepan with pumpkin sage sauce.

Toss them lightly to ensure they're evenly coated, then reduce the heat to low and allow to simmer for an additional 5-10 minutes.