In a small bowl, combine bread, milk and Worcestershire sauce. Let stand 5 minutes.
In a large bowl, combine ground turkey, ground pork, onion, parsley, egg, egg white, garlic, salt, pepper and bread mixture. Using clean hands, gently mix just until combined. (Do not overmix.) Using a slightly rounded tablespoon of the meat mixture (or a #60 scoop), shape into 48 meatballs (each about 1 inch in diameter) (see Tip).
Coat an extra-large nonstick skillet with cooking spray; heat over medium heat. Cook meatballs, half at a time, in hot skillet 10 minutes or until no longer pink (165°F), carefully turning to brown evenly (see Tip).
Tips: The meat mixture will be very soft. To help shape meatballs, use wet or slightly damp hands; wash hands occasionally.
The internal color of a meatball is not a reliable doneness indicator. A turkey meatball cooked to 165°F is safe, regardless of color. To measure the doneness of a meatball, insert an instant-read thermometer into the center of the meatball.