1-First Step: Prepare the Meatballs In a large bowl, combine 1 pound ground beef, 1/2 cup panko breadcrumbs, 1 large egg, 1/4 cup grated Parmesan, 2 minced garlic cloves, 1 teaspoon Italian seasoning, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix gently with hands until just combined, avoiding overworking to keep meatballs juicy. Form into 1-inch balls, about 20 total. This takes 5 minutes and ensures even cooking.

2-Second Step: Brown the Meatballs Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add meatballs in a single layer. Cook 8-10 minutes, turning every 2 minutes for golden crust. They should reach 160°F internally. Remove to a plate; no need to cook fully as they finish in sauce. This builds flavor through Maillard reaction.

3-Third Step: Cook the Pasta Meanwhile, boil 12 ounces spaghetti in salted water per package, about 8-10 minutes for al dente. Reserve 1/2 cup pasta water before draining. Pasta water adds starch for sauce emulsion. Rinse lightly if not serving immediately.

4-Fourth Step: Build the Sauce In the same skillet, add remaining 1 tablespoon olive oil over medium heat. Saute 1 chopped small onion 4-5 minutes until soft. Add 3 minced garlic cloves; cook 1 minute until fragrant. Pour in 2 cups heavy cream; simmer 5 minutes to thicken slightly. Stir in 1 cup grated Parmesan until melted smooth. Season with salt and pepper.

5-Fifth Step: Combine Everything Return meatballs to skillet, nestling into sauce. Simmer 5 minutes to heat through and infuse flavors. Add drained spaghetti and reserved pasta water; toss 2 minutes until coated glossy. Sauce should cling without being soupy. Taste and adjust seasoning.

6-Final Step: Serve Divide into bowls, sprinkle chopped parsley. Pair with garlic bread or salad. Enjoy hot for best creaminess. Leftovers reheat well with a splash of milk.