Combine breadcrumbs and milk in a small bowl and let soak for 5 minutes until breadcrumbs absorb liquid.

In a large mixing bowl, gently combine ground beef, ground pork, soaked breadcrumbs, beaten egg, 1/2 cup parmesan cheese, 2 cloves minced garlic, parsley, salt, pepper, and red pepper flakes.

Using your hands, gently form mixture into 20-24 meatballs, each about 1.5 inches in diameter.

Heat olive oil in a large skillet over medium-high heat. Brown meatballs on all sides, about 8-10 minutes total. Remove and set aside.

Bring a large pot of salted water to boil and cook linguine according to package directions until al dente. Drain and reserve 1 cup pasta water.

In the same skillet used for meatballs, melt butter over medium heat. Add remaining 2 cloves minced garlic and cook for 1 minute.

Add white wine (if using) and cook for 2 minutes to reduce slightly.

Slowly pour in heavy cream, stirring constantly. Bring to a gentle simmer.

Gradually whisk in 1 cup grated parmesan cheese until smooth and creamy.

Return meatballs to skillet and simmer for 5-7 minutes until heated through and sauce thickens.

Add cooked linguine to skillet and toss to combine, adding pasta water as needed to achieve desired consistency.

Season with salt and pepper to taste, garnish with fresh basil and additional parmesan cheese before serving.