1. In a large bowl, combine the ground beef, breadcrumbs, egg, Parmesan, garlic, onion, Italian seasoning, salt, and black pepper. Mix gently until just combined.

2. Shape the mixture into evenly sized meatballs.

3. Heat the olive oil in a large skillet over medium heat and brown the meatballs on all sides, about 6 to 8 minutes total. Remove them from the skillet and set aside.

4. In the same skillet, melt the butter and add a little extra garlic if desired. Cook for about 30 seconds until fragrant.

5. Pour in the chicken broth and scrape up the browned bits from the bottom of the pan.

6. Stir in the heavy cream, sun-dried tomatoes, Parmesan, and crushed red pepper flakes. Simmer for 2 to 3 minutes.

7. Return the meatballs to the skillet and spoon the sauce over them. Cover and simmer for 10 to 12 minutes, until the meatballs are fully cooked through and the sauce has thickened.

8. Finish with chopped fresh basil or parsley and serve hot.