Creating Easy Garlic Butter Meatballs over Creamy Parmesan Linguine is straightforward when you follow these simple steps:

1. Cook the Pasta: In a large pot, bring salted water to a boil. Add the linguine and cook according to package instructions until al dente. Drain and set aside.

2. Prepare the Meatballs: In a large bowl, combine ground beef, breadcrumbs, grated Parmesan, egg, minced garlic, salt, pepper, and chopped parsley. Mix until well combined. Form the mixture into meatballs, about 1 inch in diameter.

3. Cook the Meatballs: In a large skillet over medium heat, melt 2 tablespoons of butter. Once melted, add the meatballs in batches, cooking until browned on all sides, about 5-7 minutes. Remove from the skillet and set aside.

4. Make the Garlic Butter Sauce: In the same skillet, add the remaining butter. Stir in minced garlic and red pepper flakes (if using), cooking for about 1 minute until fragrant. Add chicken broth and let it simmer for a few minutes. Then, stir in heavy cream and grated Parmesan cheese, allowing it to thicken slightly.

5. Combine Pasta and Meatballs: Return the meatballs to the skillet, along with the cooked linguine. Toss everything together until well coated in the creamy sauce. Season with additional salt and pepper if needed. Cook for an additional 2 minutes to heat through.