Combine first 6 ingredients in a Dutch oven; bring to a boil. Reduce heat, and simmer 10 minutes or until sauce thickens, stirring occasionally.
Combine chopped fresh parsley and the next 6 ingredients (through ground turkey breast) in a large bowl; shape mixture into 20 meatballs. Place meatballs on top of onion mixture; cover and cook for 20 minutes or until done. Sprinkle evenly with slivered almonds.