In a large mixing bowl, combine ground beef, bread crumbs, parmesan cheese, beaten egg, minced garlic, salt, and pepper. Mix until well combined.

Form the mixture into small meatballs, about 1 inch in diameter.

In a skillet over medium heat, melt 2 tablespoons of butter. Add the meatballs and cook until browned on all sides, about 10-12 minutes. Remove from skillet and set aside.

In the same skillet, add the remaining butter and minced garlic. Sauté for 1-2 minutes until fragrant.

Pour in the heavy cream and bring to a simmer. Stir in the parmesan cheese, salt, and pepper. Cook for 3-5 minutes until the sauce thickens slightly.

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

Add the cooked meatballs to the sauce and stir to coat. Toss the linguine in the sauce until well combined.

Serve hot, garnished with chopped parsley and additional parmesan cheese if desired.