Creating Easy Garlic Butter Meatballs over Creamy Parmesan Linguine is straightforward! Follow these simple steps to recreate this amazing dish:

1. Cook the Linguine: In a large pot of salted boiling water, cook the linguine according to package instructions until al dente. Drain and set aside.

2. Prepare the Meatball Mixture: In a large bowl, combine ground beef, breadcrumbs, 1/4 cup Parmesan, parsley, egg, minced garlic, salt, and black pepper. Mix until just combined.

3. Form the Meatballs: Using your hands, shape the mixture into small meatballs, about 1 inch in diameter. Place them on a baking sheet or plate.

4. Brown the Meatballs: In a large skillet over medium heat, melt 2 tablespoons of butter. Add the meatballs and cook for about 8-10 minutes, turning occasionally until browned on all sides. Remove from the skillet and set aside.

5. Make the Garlic Butter Sauce: In the same skillet, add the remaining butter and minced garlic. Cook for about 1-2 minutes until fragrant, then add red pepper flakes if desired.

6. Combine Meatballs and Sauce: Return the browned meatballs to the skillet, allowing them to simmer in the garlic butter sauce for about 5 minutes.

7. Prepare the Creamy Sauce: In a separate saucepan, combine heavy cream and 1/2 cup Parmesan cheese over medium-low heat. Stir well, adding salt and pepper to taste. Heat until creamy but do not boil.

8. Toss the Pasta: Add the drained linguine to the creamy sauce and mix until the pasta is well-coated.

9. Plate the Dish: To serve, place a generous portion of creamy linguine on each plate and top with meatballs and garlic butter sauce.

10. Garnish and Enjoy: Sprinkle with additional parsley and Parmesan cheese before serving.