1. In a large bowl, combine the ground beef, ground pork, egg, breadcrumbs, Parmesan cheese, parsley, minced garlic, salt, and pepper. Gently mix until just combined. Form into 1-inch balls, yielding approximately 20-24 meatballs.

2. Heat a large skillet over medium heat and add olive oil. Add meatballs and sear on all sides until golden brown, about 6-8 minutes.

3. In the same skillet, reduce heat to low and add butter, minced garlic, and red pepper flakes. Cook for 1-2 minutes until fragrant. Stir in lemon juice and parsley. Return meatballs to skillet and spoon sauce over them. Simmer on low for 5-7 minutes until cooked through.

4. Meanwhile, bring a large pot of salted water to a boil and cook linguine according to package instructions until al dente. Drain, reserving 1/2 cup of pasta water. In a saucepan, melt butter over medium heat, then add heavy cream. Bring to a simmer and stir in Parmesan cheese until smooth. Thin with reserved pasta water if necessary.

5. Toss cooked linguine in the creamy sauce until evenly coated. Serve linguine topped with meatballs and extra sauce, garnished with parsley and Parmesan cheese.