In a medium mixing bowl, combine the ground turkey, breadcrumbs, parsley, onion, and egg. Season with salt and pepper. Divide the mixture into 16 equal portions and roll into meatballs.
Heat the olive oil in a 9-inch skillet. Add the meatballs and fry on one side for 5 minutes, turn, and then fry for another 5 minutes or until the meatballs are cooked through. Remove the meatballs from the pan and set aside in a serving dish.
Add the poblanos and carrots to the pan and sauté for about 5 minutes, until the carrots are al dente. Add the white wine and stir and scrape to combine all of the caramelized bits in the pan.
Adjust the salt and pepper if necessary. Simmer for 1 to 2 minutes. Pour the mixture over the meat balls and serve immediately.