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In small food processor, pulse the onion and garlic until finely minced. Add them to a medium mixing bowl, along with the turkey, panko, pesto, parmesan, Italian seasoning and a good pinch of salt. Work with your hands to mix the ingredients together. Form (roughly) 1-inch meatballs and place them on a baking sheet. Sprinkle the meatballs with the flour and place them in the fridge until ready to cook. Let the meatballs sit on the counter for about half an hour to bring back to room temperature.
Heat a Tbs. of extra-virgin olive oil in a wide skillet over medium heat. Add the meatballs in a single layer and sear for two minutes. Using tongs, gently turn them and sear on the other side another two minutes, until mostly browned all over.
In the meantime, back in the food processor, blend the 3 cups basil, garlic and oil, along with a pinch of salt. Get this as finely chopped as you can.
Add the milk to the meatballs, along with the minced basil mix. Let this simmer on medium-low for about 10 minutes while the pasta cooks. Once the pasta reaches al dente, transfer it (a sieve is perfect) into the cream sauce. Off the heat, stir in the ¼ cup parmesan, and more salt if needed. Let it thicken just a tad, then garnish with more basil and parmesan. I MEAN.
Serves 4!