In large bowl combine ground turkey, egg, bread crumbs, water, Parmesan cheese, salt and pepper until well mixed. Shape into 1 1/2-inch round meatballs.
In 12-inch skillet over medium-high heat, add in 1 tablespoon hot oil, cook meatballs until well browned on all sides, stirring frequently. Remove to plate.
In 3-quart saucepan over medium heat, add in remaining tablespoon hot oil, cook onion and garlic about 5 minutes, stirring occasionally. Stir in tomatoes, Carlo Rossi Burgundy and meatballs; heat to boiling. Reduce heat to low; simmer, uncovered 20 minutes, until meatballs are cooked through, stirring occasionally.
To serve, spoon sauce and meatballs over cooked pasta. Garnish with parsley.
Makes 6 servings