Soak fresh breadcrumbs in milk for about 5 minutes until softened. In a large bowl, combine ground turkey, sautéed onion, minced garlic, chopped fresh sage, eggs, and grated Parmesan cheese. Mix gently with your hands until just combined.

Shape the mixture into meatballs, aiming for a diameter of about 1 to 2 inches and place them on a parchment-lined baking sheet.

Heat a skillet over medium heat, add oil, and cook the meatballs in batches for about 5 to 7 minutes, turning occasionally to brown all sides.

In a separate pot, combine canned pumpkin puree, heavy cream, minced garlic, and more chopped fresh sage over low heat. Stir continuously for about 5 minutes until heated through.

Gently add the cooked meatballs into the simmering pumpkin sage sauce and stir delicately to coat, allowing them to meld for about 3 to 5 minutes.