- Preheat dutch oven or deep skillet on medium heat and swirl 1 tbsp of oil to coat. Add onions, stir and cover. Cook for 8 minutes stirring every few minutes. Transfer into a bowl.
- While onions are cooking, prepare meatball mixture by combining in a large bowl turkey, eggs, quinoa, 1 tbsp onion powder, salt and pepper. Mix well and form large meatballs, round or kebab shape. Swirl remaining 1 tbsp of oil and brown meatballs on different sides in batches. Transfer to a plate.
- Add hot water, soy sauce and remaining 1 tbsp onion powder to the dutch oven and whisk. Bring to a boil and submerge meatballs into the sauce. Spread cooked onions on top. Cover and cook on low for 20-30 minutes. Sprinkle with parsley and serve with quinoa, brown rice, hulled barley (I did) and/or salad.
Store: Refrigerate in an airtight container for up to 5 days.
Freeze: Fully cook, cool completely, and freeze in an airtight container for up to 3 months. Thaw in a refrigerator overnight. Reheat in a microwave or in the oven at 375 F for 10 minutes.