In a large mixing bowl, combine ground chicken, pumpkin purée, breadcrumbs, egg, minced garlic, onion powder, salt, and black pepper. Mix until just combined.

Form the mixture into 1.5-inch meatballs and arrange them on a plate.

In a large skillet, heat olive oil over medium heat and brown the meatballs for about 2-3 minutes on each side. Set aside once cooked.

In the same skillet, melt butter, add garlic and fresh sage, then stir in heavy cream. Simmer for 3-4 minutes.

Add the meatballs to the cream sauce and simmer for another 5-7 minutes.

Serve the meatballs with sage cream sauce and enjoy!