In a large mixing bowl, combine ground beef, breadcrumbs, Parmesan cheese, egg, and minced garlic. Sprinkle in oregano, basil, and salt and pepper to taste. Mix gently until just combined, then shape into meatballs.

Heat olive oil in a large skillet over medium heat. Once shimmering, add the meatballs in a single layer. Cook for 8–10 minutes, turning occasionally until browned and cooked through.

In a large pot, bring salted water to a boil and add linguine. Cook according to package instructions until al dente. Reserve 1 cup of pasta water, drain, and return to pot.

In the same skillet, reduce heat to low and add butter. Once melted, add minced garlic and sauté for about 1 minute. Pour in heavy cream and simmer for 3 minutes, stirring occasionally.

Gradually stir in grated Parmesan cheese into the sauce until melted and smooth. Adjust consistency with reserved pasta water as needed.

Add linguine to the skillet with the garlic butter sauce and toss gently to coat. If too thick, incorporate more reserved pasta water.

Plate linguine, topping with browned meatballs and a sprinkle of parsley for freshness. Serve warm and enjoy!