How to Make It
In a medium pot, boil the quinoa in salted water until tender, 12 to 15 minutes, then drain and cool to warm.
In a medium heavy skillet, heat the butter over medium high heat until hot. Stir in the onion, garlic, and 1/2 teaspoon each salt and pepper and cook until golden, about 6 minutes. Transfer the onion mixture to a bowl and let cool to warm.
To the bowl with the onion mixture, add the quinoa, turkey, egg, parsley, Worcestershire, vinegar, pepper flakes, 1 1/4 teaspoons salt and 1/2 teaspoon pepper, then stir with your hands, just to combine.
In a large heavy skillet, heat the oil over medium heat until hot. Form the turkey mixture into 12 large meatballs. Brown the meatballs in 2 batches, turning once, until golden brown, 5 to 7 minutes per batch. Transfer to a platter as browned. Discard all but 2 tablespoons of the frying oil.
In the skillet used to brown the meatballs heat the reserved 2 tablespoons oil over medium high heat until hot, then stir in the garlic and cook until golden, about 4 minutes. Stir in the tomatoes, bay leaves, oregano, rosemary and 1/2 teaspoon each salt and pepper. Simmer the sauce, stirring and breaking the tomatoes up with a spoon, until slightly thickened, about 8 minutes. Add the meatballs to the skillet and continue to simmer until the meatballs are cooked through, 10 to 12 minutes. Serve the meatballs with the sauce, sprinkled with parmesan.