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Step 1: Make the Meatballs
In a large bowl, combine ground meat, egg, breadcrumbs, Parmesan, parsley, garlic, salt, and pepper. Mix until just combined—don’t overwork. Form into 1-inch balls (about 20–24 total). Set aside.
Step 2: Sear the Meatballs
Heat olive oil in a large skillet over medium heat. Add meatballs in batches and brown on all sides (about 6–8 minutes total). Remove and set aside.
Step 3: Cook the Garlic Butter Sauce
In the same skillet, reduce heat to low. Add butter, garlic, and red pepper flakes. Cook for 1–2 minutes until fragrant. Stir in lemon juice and parsley. Return meatballs to the skillet and spoon the sauce over them. Simmer on low for 5–7 minutes until cooked through.
Step 4: Make the Pasta
While meatballs simmer, cook linguine according to package directions. Reserve ½ cup pasta water. In a saucepan, melt butter. Add heavy cream and bring to a gentle simmer. Stir in Parmesan until melted. Thin with pasta water if needed. Season with salt and pepper. Toss cooked linguine in the sauce until coated.
Step 5: Plate and Serve
Serve meatballs over a bed of creamy linguine. Drizzle with extra garlic butter from the pan. Garnish with more parsley and Parmesan.