Start by preheating the oven to 375 degrees.
Make the turkey meatball mixture. Add the ground turkey, Italian poultry sausage, breadcrumbs, egg, milk, Worcestershire sauce, parmesan cheese, and seasonings to a large bowl.
Gently mix until all ingredients are combined.
Place foil or parchment paper on a large-rimmed baking sheet. I like to give it a quick spray with cooking spray, so the meatballs don't stick. You can use an oiled or sprayed baking sheet if you don't have foil or parchment paper.
Use a medium scoop to portion out the meatball mixture. Roll each portion into a ball and place it on the baking sheet. Continue with the remaining meatball mixture. You'll end up with about 20 - 24 meatballs. The meatball mixture is on the wet side, so it's helpful to have a small cup of water available as you roll the meatballs.
Bake meatballs for 20 minutes.
Place the turkey meatballs in a large sauce pot with the marinara and cook over medium heat until hot.
Serve with pasta, zoodles, or in a sub roll.