Preheat oven to 375°F. Line two baking sheets with parchment paper or nonstick silicone baking mats.
Heat ½ tablespoon olive oil in a medium skillet over medium heat. Add the onion and sauté until softened and translucent, 5-6 minutes. Cool.
Mix the siggi’s Pumpkin & Spice 2% Skyr and milk together in a bowl. Tear the bread into pieces and add it to the bowl, pushing it down so that it is soaked with the liquid.
Place the ground turkey in a large bowl and add the pumpkin puree, egg, allspice, nutmeg, cinnamon, salt and pepper. Add the cooled onion and the bread/yogurt mixture to the bowl. Mix everything together with clean hands until well incorporated.
Form the mixture into small meatballs about 1 ½ tablespoons each and place them on the prepared baking sheets. Brush the meatballs with the remaining 1 ½ tablespoons olive oil. Bake in the oven for 15 minutes. Turn the broiler on and place the baking sheets on the highest shelf in the oven just under the heat source. Broil 4-6 minutes until meatballs are lightly browned. Let meatballs cool slightly and serve with Orange & Ginger Cranberry Sauce.
To make the Orange & Ginger Cranberry Sauce, place the cranberries, orange juice and water together in a small saucepan. Bring to a boil then reduce to a low simmer. Simmer 12-15 minutes until cranberries have burst and a thick sauce forms. Mash the cranberries with a spoon as they cook. Stir in the honey. Let the cranberry sauce cool and then swirl it together with the siggi"s Orange & Ginger 0% Skyr in a bowl. Serve sauce with the meatballs.