Preparation:

Step 1: Make the Meatballs

In a large mixing bowl, combine the ground beef, breadcrumbs, Parmesan cheese, egg, minced garlic, Italian seasoning, salt, and pepper. Mix everything together until it is well incorporated. Using your hands, form the mixture into meatballs, about 1 to 1.5 inches in diameter. Set aside.

Step 2: Cook the Meatballs

Heat the olive oil in a large skillet over medium heat. Once hot, carefully add the meatballs to the skillet. Cook them in batches, making sure they are browned on all sides, about 7-10 minutes. Remove the meatballs from the skillet and set aside.

Step 3: Prepare the Garlic Butter Sauce

In the same skillet, melt the butter over medium heat. Add the minced garlic and cook for about 1 minute, or until fragrant. If you like a little heat, add the red pepper flakes at this point. Stir to combine.

Step 4: Make the Creamy Parmesan Sauce

Add the heavy cream to the skillet with the garlic butter sauce. Bring it to a simmer, stirring constantly to prevent the cream from curdling. Once it has thickened slightly, stir in the grated Parmesan cheese until the sauce is smooth. Season with salt and pepper to taste.

Step 5: Cook the Linguine

Meanwhile, cook the linguine according to the package instructions. Drain the pasta, reserving about 1/2 cup of the pasta water.

Step 6: Combine the Meatballs and Pasta

Once the sauce is ready, add the cooked meatballs back into the skillet and gently toss them in the garlic butter sauce. Add the cooked linguine and toss everything together. If needed, add a little reserved pasta water to thin the sauce to your desired consistency. Garnish with fresh parsley and serve.