Heat oven to 220C/200C fan/gas 6. In a bowl, mix the mince, onion, half the chives, 1 tbsp of the lactose free milk, 2 tbsp of the Parmesan, half the Tabasco and half the Worcestershire sauce with some seasoning.
Shape into about 20 small meatballs (lightly oiled hands will make this easier).
Arrange the turkey balls in a single layer in a roasting tin and cook for 10 mins.
Remove, turn the turkey balls and arrange the bread chunks in between. Cook for a further 10 mins.
Meanwhile, tip the rest of the lactose free milk into a bowl with the remaining Parmesan, Tabasco, Worcestershire sauce and the lemon juice. Season and mix.
Put the lettuce on top, toss together just before serving and divide between plates.
Top with some meatballs and baked croutons, then sprinkle with chives. Serve with extra Parmesan, if you like.