In a large bowl, combine 1 pound of ground beef (or a mix of beef and pork) with 1 large egg, 1 cup of breadcrumbs, ½ cup of grated Parmesan cheese, a handful of chopped parsley, 3 cloves of minced garlic, and a pinch of salt and black pepper. Mix gently with your hands until just combined, avoiding over-mixing, which can make the meatballs tough. Form the mixture into 1-inch meatballs, placing them on a baking sheet or plate.

Heat 2 tablespoons of olive oil in a large skillet over medium heat. Once hot, carefully add the meatballs in batches, making sure not to overcrowd the pan. Sear each meatball for about 6–8 minutes, turning occasionally until they are nicely browned on all sides. Once browned, remove the meatballs from the skillet and set them aside, allowing residual heat to develop flavor in the pan.

In the same skillet, lower the heat to medium-low and add 4 tablespoons of unsalted butter along with 4 cloves of minced garlic and a pinch of red pepper flakes. Cook for about 2–3 minutes, stirring frequently, until the garlic is fragrant but not browned. Squeeze in 1 tablespoon of fresh lemon juice and toss in some extra parsley for freshness before adding the browned meatballs back into the skillet. Allow them to simmer in the sauce for 5–7 minutes, stirring occasionally.

While the meatballs are simmering, bring a pot of salted water to a boil and add 8 ounces of linguine. Cook according to package instructions until al dente, usually about 9–11 minutes. Reserve ½ cup of the pasta water before draining the pasta. This starchy water will help adjust the sauce consistency later. Set the drained pasta aside while you prepare the creamy sauce.

In a separate saucepan, melt 2 tablespoons of butter over medium heat, then pour in 1 cup of heavy cream. Stir and bring this mixture to a gentle simmer. Gradually add ½ cup of grated Parmesan cheese, whisking until melted and creamy. If the sauce is too thick, thin it with the reserved pasta water a little at a time until you reach the desired consistency for your Garlic Butter Meatballs.

To serve, nestle the creamy linguine in shallow bowls and place the garlic butter meatballs on top. Generously drizzle the remaining garlic butter sauce over the meatballs and pasta. For an extra touch, garnish with a sprinkle of fresh parsley and additional Parmesan cheese. Enjoy this hearty meal with a side salad or garlic bread for the perfect family dinner experience!