This is a combination of two recipes where I substituted turkey meatballs for those made with other meats. The meatballs can be made ahead and frozen and then used later in the bake part of this recipe.
Preheat oven to 350.
In a large bowl, mash together the milk and bread until it forms a paste. Add more milk if needed.
Add the rest of the ingredients and mix together, just until everything is evenly distributed.
On a large baking sheet, sprayed with cooking spray, roll out 24-26 meatballs.
Bake the meatballs for 25 minutes.
If using now, place meatballs on a plate. If saving for later, refrigerate or freeze.
Raise oven temp to 375.
In either an ovenproof skillet or baking pan, spread about 1/2 cup marinara sauce in the bottom.
Place the meatballs in the skillet or pan in a single layer.
Pour remaining marinara sauce over the top of the meatballs, then sprinkle shredded Italian cheeses on top, so they are covered in cheese.
Drizzle a little bit of olive oil over the top of the cheese, then sprinkle with Italian seasoning.
Cover skillet or pan with foil and bake for 20 minutes.
Remove foil and bake uncovered for another 20 minutes.
Garnish with fresh basil and parsley, if desired.
The turkey meatball recipe is from Organize Yourself Skinny.
The Parmesan bake recipe is from The Chunky Chef.