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1
Gently mix turkey, pesto, bread crumbs, 1/2 teaspoon salt, and 1/4 teaspoon pepper in bowl using hands until uniform.
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2
Roll mixture into eighteen 1 1/2 inch meatballs.
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3
Lay meatballs on large plate, cover, and refrigerate until firm, about 1 hour.
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4
Pulse 2 cans diced tomatoes in food processor until mostly smooth, about 12 pulses; set aside.
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5
Heat oil in 12-inch nonstick skillet over medium heat until just smoking.
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6
Brown meatballs well on all sides, about 10 minutes; transfer to paper towel-lined plate.
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7
Add onion and 1/8 teaspoon salt to fat left in skillet and cook over medium heat until softened, 5-7 minutes.
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8
Stir in garlic and pepper flakes and cook 30 seconds.
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9
Stir in processed tomatoes and remaining 1 can diced tomatoes.
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10
Bring to simmer and cook for 10 minutes.
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11
Return meatballs to skillet, cover, and simmer gently until meatballs are cooked through, about 10 minutes.
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12
Meanwhile, bring 4 quarts water to boil in large pot.
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13
Add pasta and 1 tablespoon salt and cook, stirring often, until al dente.
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14
Reserve 1 cup cooking water, then drain pasta and return it to pot.
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15
Add several large spoonfuls of tomato sauce (without meatballs) to pasta and toss to combine.
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16
Season with salt and pepper to taste and add reserved cooking water as needed to adjust consistency.
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17
Divide pasta among individual bowls.
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18
Top each bowl with remaining sauce and meatballs, sprinkle with basil, and serve.
