In a large mixing bowl, combine the ground turkey, panko breadcrumbs, grated Parmesan cheese, egg, finely chopped yellow onion, minced garlic, fresh sage, thyme, salt, and pepper. Mix until just combined.

Take a generous tablespoon of the mixture and roll it into a 1.5-inch meatball. Place each meatball onto a parchment-lined baking sheet.

In a large skillet, heat 2 tablespoons of olive oil over medium heat and brown the meatballs for about 2–3 minutes on each side until golden brown.

Using the same skillet, reduce the heat and add more olive oil if needed. Add chopped onion and minced garlic, sautéing for 5–7 minutes until softened.

Stir in the pumpkin puree, chicken broth, heavy cream, and more grated Parmesan to the skillet with the sautéed onions and garlic.

Simmer the sauce gently over medium-low heat for 10–15 minutes, stirring occasionally.

Adjust the seasoning of the sauce by adding salt and pepper to taste.

Gently add the browned meatballs back into the sauce, cover, and let them simmer for an additional 15–20 minutes.

Serve your Turkey Meatballs with Pumpkin Sage Sauce over pasta, creamy polenta, or mashed potatoes.