In a large mixing bowl, combine soaked breadcrumbs, finely minced onion, minced garlic, chopped fresh sage, grated Parmesan cheese, and two eggs. Mix in the ground turkey until just combined.

Shape the mixture into approximately 1.5-inch meatballs. Heat a non-stick skillet and add olive oil. Sear the meatballs for 5-7 minutes until golden brown.

Reduce heat and add canned pumpkin puree, heavy cream, and Italian seasoning to the skillet. Stir and heat through for about 3-5 minutes.

Nestle the meatballs into the sauce, cover, and simmer on low for about 5 minutes.