In a large mixing bowl, combine ground turkey, bread crumbs, beaten egg, minced garlic, grated Parmesan, and chopped fresh parsley. Season with salt and pepper to taste. Mix thoroughly until well-distributed.

Take small portions of the mixture and roll them into 1-inch meatballs, placing them on a parchment-lined baking sheet.

Heat olive oil in a large skillet over medium heat and brown the meatballs in batches for about 8-10 minutes. Remove from skillet and keep warm.

In the same skillet, add butter and melt it over medium heat. Add chopped sage and sauté for 1-2 minutes.

Stir in pumpkin puree and heavy cream into the skillet, mix well, and season with salt and pepper. Let it simmer for about 5 minutes.

Return the browned meatballs to the skillet and simmer in the sauce for another 5 minutes on low heat.

Serve hot, garnished with additional sage or parsley. This dish pairs well with pasta or crusty bread.