Mix ground meat, breadcrumbs, 1/3 cup Parmesan, egg, minced garlic, salt, and pepper in a bowl.

Form into small meatballs.

Heat olive oil in a large skillet and cook meatballs for 8 to 10 minutes, until browned and cooked through.

Boil pasta until al dente. Reserve 1/2 cup pasta water, then drain.

In the same skillet, melt butter and cook garlic for about 1 minute.

Stir in heavy cream and 1/2 cup Parmesan until smooth and creamy.

Add meatballs back to the skillet and simmer for 2 to 3 minutes.

Toss in the cooked pasta until coated, adding pasta water if needed.

Garnish with parsley and serve warm.