1. In a bowl, mix ground meat, breadcrumbs, egg, garlic, Parmesan, parsley, salt, pepper, and Italian seasoning.

2. Shape into small meatballs and set aside.

3. Boil salted water and cook pasta until al dente. Reserve some pasta water, then drain.

4. Heat olive oil in a skillet and cook meatballs until browned and cooked through. Remove and set aside.

5. In the same pan, melt butter and sauté garlic until fragrant.

6. Add chicken broth and simmer briefly, then stir in heavy cream.

7. Season with black pepper and oregano, and let the sauce thicken slightly.

8. Stir in Parmesan cheese until smooth.

9. Return meatballs to the pan and coat with sauce.

10. Add cooked pasta and toss to combine, adding pasta water if needed.

11. Garnish with parsley and extra Parmesan before serving.