In a large mixing bowl, soak fresh breadcrumbs in milk for about 5 minutes, then add the ground turkey, minced garlic, finely chopped onion, fresh sage, eggs, and parmesan cheese. Mix gently until just combined.

Take a small portion of the mixture and roll it into balls, about 1 to 1.5 inches in diameter. Shape around 20 meatballs.

Heat a large skillet over medium heat, add olive oil, then carefully place the meatballs in the skillet. Sear for 6-8 minutes until golden brown and cooked through.

In the same skillet, reduce the heat to low and add pumpkin puree, heavy cream, and fresh sage leaves. Stir and heat through for 5 minutes.

Add the cooked meatballs into the sauce, stirring to coat. Let them simmer for 2-3 minutes before serving.