1) Combine the bread, onion, parsley, and garlic in a food processor; pulse until finely chopped. Transfer to a medium bowl, add the milk and Worcestershire, and let stand for 5 minutes.
2) Add the beef or turkey, eggs, 1 tablespoon salt, and 1 teaspoon pepper and gently combine. Form into 40 meatballs (about 2 tablespoons each).
TO COOK IMMEDIATELY: Place the meatballs on foil-lined broilerproof baking sheets and broil, one sheet at a time, turning once, until cooked through, 8-10 minutes.
TO FREEZE AND COOK LATER: Freeze the uncooked meatballs on wax paper-lined baking sheet/s until firm, transfer to a freezer bag, and freeze for up to 3 months. To cook, broil the frozen meatballs as above, adding 2 to 4 minutes to the cooking time.
Go to full version of