Heat oven to 220C/200C fan/gas 6.
In a bowl, mix the mince, onion, half
the chives, 1 tbsp of the buttermilk, the
garlic, 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 buttermilk
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.