In a large bowl combine your bread crumbs, onion, 2 minced garlic cloves, parmesan, parsley, oregano, salt, and pepper. Add the egg and ground turkey and mix everything together using your hands. Form the mixture into small balls about 1-inch diameter and set aside.
In a hard-bottomed pan heat olive oil over medium-high heat. Add the meatballs to the pan and brown lightly for 4 to 5 minutes, rotate until brown on all sides, don’t overcrowd the pan, and do this in batches. Once the meatballs are browned remove them from the pan and set them aside.
Add the red wine to the pan and deglaze by scraping the bottom of the pan with a wooden spoon. Add the chopped tomatoes, parmesan rind, and the remaining 2 sliced garlic cloves. Add the turkey meatballs, season with salt and pepper and bring to a simmer, continue to cook over very low heat for 20 to 25 minutes unit the meatballs are cooked through. Remove the Parmesan rind and enjoy.