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1
Preheat the oven to 475 degrees F. Bring a large pot of unsalted water to a boil.
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2
Spray a rimmed baking sheet with cooking spray.
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3
Add the turkey, breadcrumbs, eggs, onions, 1/4 cup of the Parmesan, chopped basil, oregano, garlic, 1 1/4 teaspoons salt, 3/4 teaspoon black pepper, fennel seeds and red pepper flakes to a large bowl and mix with your hands until evenly combined.
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4
Form the mixture into 24 meatballs (about 1 1/2 tablespoons each) and place them on the prepared baking sheet, evenly spaced.
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5
Spray the meatballs with cooking spray and roast until cooked through, 12 to 15 minutes, turning each meatball over about halfway through.
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6
Meanwhile, add the linguine to the boiling water and cook according to package directions.
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7
Strain, reserving 1 cup pasta cooking water.
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8
Bring the reserved pasta water, cream and oil to a boil in a large saucepan over high heat.
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9
Add the linguine and toss to combine.
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10
Add the lemon juice and meatballs and toss to combine.
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11
Add the remaining 1/4 cup Parmesan and 1/8 teaspoon salt and toss to combine.
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12
Adjust seasoning with salt if needed.
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13
Transfer the linguine and meatballs to four large pasta bowls or a large rimmed platter.
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14
Sprinkle with the lemon zest and torn basil.
