Gather and prep all turkey meatball ingredients.

In a large bowl, add breadcrumbs and pour over milk. Let sit for 2 to 3 minutes. Add onion, garlic, sage, parsley, Italian seasoning, parmesan, and both eggs. Mix until combined.

Add ground turkey, salt, and pepper. Gently combine all ingredients until well mixed.

Using a 2 tablespoon scoop, portion out turkey meatballs and place on a parchment-lined platter. Chill in the freezer for 20 to 25 minutes.

Wet hands with water or oil and roll meatballs to shape them round. Brush olive oil over each meatball.

Heat a skillet over medium-high heat and drizzle in oil. Add meatballs in batches, sear until golden brown, then reduce heat and cook for about 10 minutes until cooked through. Set aside on a platter.

In the same skillet, add ghee and oil. Once melted and hot, add minced onion and sauté for 2 to 3 minutes.

Add garlic and Italian seasoning, then whisk in pumpkin puree, salt, pepper, and chicken stock until smooth. Simmer for 2 to 3 minutes.

Whisk in parmesan, heavy cream, maple syrup, and chopped sage.

Add cooked meatballs into the sauce and let warm through before serving. Optionally, garnish with fried sage leaves.