1. In a large bowl, combine the ground meat, egg, breadcrumbs, Parmesan, parsley, garlic, salt, and pepper. Mix until just combined—don’t overwork the mixture. Form the mixture into 1-inch balls (about 20–24 total) and set them aside.

2. Heat the olive oil in a large skillet over medium heat. Add the meatballs in batches and brown them on all sides, about 6–8 minutes total. Remove the meatballs from the skillet and set them aside.

3. Reduce the heat to low in the same skillet. Add the butter, garlic, and red pepper flakes (if using). Cook for 1–2 minutes until fragrant. Stir in the lemon juice and parsley. Return the meatballs to the skillet and spoon the sauce over them. Simmer on low for 5–7 minutes until the meatballs are cooked through.

4. While the meatballs are simmering, cook the linguine according to the package directions. Reserve 1/2 cup of the pasta water. In a saucepan, melt the butter. Add the heavy cream and bring it to a gentle simmer. Stir in the Parmesan until melted. Thin the sauce with the reserved pasta water if needed. Season with salt and pepper. Toss the cooked linguine in the creamy sauce until well coated.

5. Serve the garlic butter meatballs over a bed of the creamy linguine. Drizzle any extra garlic butter from the pan over the top. Garnish with additional parsley and Parmesan cheese.