In a large bowl, combine ground turkey, breadcrumbs, Parmesan cheese, egg, minced garlic, dried oregano, salt, and black pepper. Mix gently until just combined.

With clean hands, scoop a portion of the mixture and roll it into 1-inch meatballs. Place them on a baking sheet lined with parchment paper.

Heat olive oil in a large skillet over medium heat. Add the meatballs in batches until browned and cooked through.

In the same skillet, add butter and melted then stir in chopped onion, cooking until translucent.

Add minced garlic to the skillet and sauté until fragrant.

Stir in pumpkin puree, chicken broth, and heavy cream. Whisk until smooth and let it simmer.

Add fresh sage, nutmeg, salt, and pepper to the sauce. Stir to combine.

Return the meatballs to the skillet and let them simmer for 10–15 minutes.

Serve the meatballs over pasta, rice, or with crusty bread.