Preheat your oven to 375°F (190°C). Prepare a baking sheet with parchment paper or non-stick spray.

In a large mixing bowl, combine ground turkey with pumpkin puree, sage, breadcrumbs, Parmesan, eggs, garlic powder, salt, and pepper. Mix until fully combined.

Roll about two tablespoons of the mixture into meatballs and place them on the baking sheet, spaced evenly.

Bake the meatballs for 20-25 minutes until golden brown and the internal temperature reaches 165°F (74°C).

Let them rest for a couple of minutes before serving warm, optionally with marinara sauce or olive oil.

Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 3 months.