In a large mixing bowl, combine ground turkey, breadcrumbs, grated Parmesan cheese, egg, minced garlic, dried oregano, salt, and black pepper. Mix thoroughly to create a cohesive mixture for the meatballs.

Use your hands to form small meatballs, about 1 inch in diameter. Aim for about 16 to 20 meatballs and set them aside.

Heat olive oil in a large skillet over medium heat and brown the meatballs for 5-7 minutes, turning occasionally. Remove meatballs once browned.

In the same skillet, melt butter and add finely chopped onion. Sauté for 3-4 minutes until the onions become soft and translucent.

Add minced garlic and sauté for an additional minute until fragrant.

Stir in pumpkin puree, chicken broth, and heavy cream. Mix until smooth and bring to a simmer.

Add chopped sage, a sprinkle of nutmeg, and season with salt and black pepper to taste. Simmer gently for a few minutes.

Gently return the browned meatballs to the skillet, ensuring they are submerged in the sauce. Cover and simmer for 10-15 minutes.

Serve the meatballs hot, drizzled with the pumpkin sage sauce. Enjoy!