In a large mixing bowl, soak the fresh breadcrumbs in milk for 2-3 minutes until softened. Mix in onion, garlic, sage, parsley, Italian seasoning, Parmesan, and eggs. Fold in ground turkey with salt and pepper until just combined.

Cover the mixture and chill it in the freezer for 20-25 minutes to help hold shape. Roll into 2-tablespoon-sized balls and lightly coat each with oil.

Heat skillet over medium-high heat, add olive oil, and carefully place meatballs in skillet. Sear for 6-8 minutes, turning occasionally, until browned on all sides and reach an internal temperature of 165°F.

In the same skillet, add more oil if needed, and sauté onion and garlic until softened. Stir in pumpkin puree and chicken stock, seasoning with salt and pepper. Simmer for 5 minutes.

Slowly stir in heavy cream and maple syrup into the sauce. Adjust thickness with chicken stock if necessary, stirring until heated through.

Gently add cooked meatballs into the sauce, coating and warming through. Simmer together for a couple of minutes. Garnish with fried sage leaves before serving.