In a large mixing bowl, combine ground turkey, breadcrumbs, grated Parmesan cheese, egg, minced garlic, dried oregano, salt, and black pepper. Mix thoroughly until well incorporated.

Wet your hands slightly, shape the mixture into small meatballs about 1-inch in diameter, and place them on a plate.

Heat olive oil in a large skillet over medium heat. Add meatballs in batches, cooking for 5–7 minutes until browned and cooked through.

In the same skillet, melt butter and sauté the chopped onion until soft and translucent.

Add minced garlic to the onions and cook for an additional minute until fragrant.

Stir in pumpkin puree, chicken broth, and heavy cream, mixing until smooth. Bring to a gentle simmer.

Add chopped sage, nutmeg, and season the sauce with additional salt and black pepper. Stir to combine.

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

Transfer meatballs to a serving platter, drizzle with sauce, and serve hot.