Prepare the Meatballs:

1. In a large bowl, combine ground beef, breadcrumbs, Parmesan cheese, parsley, egg, minced garlic, olive oil, salt, and pepper. Mix gently until just combined.
2. Form into 1-inch meatballs.
3. Heat 1 tbsp olive oil in a large skillet over medium heat. Cook meatballs until browned on all sides. Remove and set aside.

Make the Sauce:

1. Add 1 tbsp olive oil to the skillet. Sauté the onion until softened, about 5-7 minutes.
2. Stir in garlic and cook for 1 minute.
3. Add crushed tomatoes, tomato paste, heavy cream, oregano, red pepper flakes (if using), salt, and pepper. Simmer for 15 minutes, stirring occasionally.

Cook the Pasta:

1. Bring a large pot of salted water to a boil. Cook penne pasta according to package directions until al dente.
2. Drain pasta, reserving ½ cup of pasta water.

Combine and Serve:

1. Add the browned meatballs to the sauce and simmer for 5 minutes.
2. Toss the cooked pasta with the sauce and meatballs. Add a splash of reserved pasta water if needed to loosen the sauce.
3. Garnish with chopped parsley and serve hot.