Spread the flour out on a large plate and set aside.

In a large mixing bowl add the ground turkey, egg, garlic, breadcrumbs, pine nuts, parsley, ½ tsp salt, and ¼ tsp pepper and use your hands to mix together until thoroughly combined.

Form the turkey mixture into balls roughly 1-inch in diameter and lay them in the flour. Roll the meatballs in the flour until theyre well coated.

Heat the oil in a large saute pan over medium heat. When the oil is hot add the shallots and cook, stirring often, until shallots are lightly browned, about 3 minutes.

Shake off any excess flour and add the meatballs to the pan. Cook the meatballs, turning occasionally, until lightly browned on all sides, about 10 minutes.

Transfer the meatballs to a plate and set aside.

Pour the wine into the pan and increase the heat to medium-high. Use a wooden spoon or spatula to scrape the bottom of the pan to release any stuck on bits and cook, stirring occasionally, for about 2 minutes.

Stir in the water, lemon juice, and ¼ tsp salt then return the meatballs to the pan and bring to a boil.

Cover the pan and reduce the heat to medium-low. Simmer over medium-low for about 10 minutes.

Remove the lid from the pan and gently stir the meatballs and sauce. Continue to simmer the meatballs over medium-low heat without the lid while spooning the sauce over the meatballs every once in a while until sauce thickens a bit and meatballs are cooked through, about 10 more minutes. Season sauce with salt & pepper to taste.