Add the milk and oats to a small pot over medium heat. Cook until the milk is hot, but not boiling. Reduce the heat to a simmer, continuing to cook until the mixture gets thick. Set aside and let cool.
Preheat oven to 450°F then drizzle oil on baking sheet. Set aside.
In a large bowl combine the turkey, spices, egg, parmesan (if including), garlic, salt, pepper and oatmeal mixture. Stir until the ingredients are completely combined.
Form the meatballs into equally sized balls and then place them on the cooking sheet.
Bake for 25-30 minutes, turning half way, until the meatballs are nicely brown all around. Serve with cooked quinoa and sautéed kale.