In a bowl, combine ground beef or pork, breadcrumbs, grated Parmesan cheese, egg, minced garlic, Italian seasoning, salt, and pepper. Mix until well combined.

Form the mixture into meatballs.

In a skillet, heat 2 tablespoons of butter and 2 tablespoons of olive oil over medium heat. Add the meatballs and cook until browned and cooked through. Remove and set aside.

Cook linguine according to package instructions; drain and set aside.

In the same skillet, heat 2 tablespoons of unsalted butter and add the minced garlic. Sauté until fragrant.

Pour in heavy cream and bring to a simmer. Stir in grated Parmesan cheese and Italian seasoning. Season with salt and black pepper.

Add the cooked linguine to the skillet and toss to coat in the sauce.

Add the meatballs to the pasta and gently toss to combine.

Serve garnished with chopped fresh parsley.