In a large bowl, combine the ground turkey, pumpkin puree, breadcrumbs, Parmesan cheese, sage, garlic, and beaten egg. Add the salt and pepper. Use your hands to mix everything until just combined, being careful not to overwork the meat.
Using your hands, form the mixture into small meatballs, about 1 inch in diameter. This size helps them cook evenly and remain moist. Place them on a baking sheet lined with parchment paper.
In a large skillet, heat a drizzle of olive oil over medium heat. Once hot, add the meatballs in batches, ensuring not to overcrowd the pan. Cook for about 10 minutes, turning occasionally until they are golden brown and cooked through, reaching an internal temperature of 165°F (74°C).
Once cooked, remove the meatballs from the skillet and let them rest for a few minutes before serving. This continues to enhance their juiciness!
