Preheat your oven to 400°F (200°C).

Combine the ground beef, breadcrumbs, grated Parmesan, parsley, egg, minced garlic, salt, pepper, and Italian seasoning in a large bowl.

Shape the mixture into meatballs, about 1 to 1.5 inches in diameter.

Bake the meatballs in the preheated oven for 20 minutes, or until fully cooked through.

Heat the olive oil in a large skillet over medium heat. Add diced onion and sauté until transparent.

Stir in the minced garlic and cook for an additional minute.

Pour the heavy cream and chicken broth into the skillet, stirring to combine.

Add Italian seasoning and red pepper flakes, then simmer.

Add chopped sun-dried tomatoes and grated Parmesan cheese. Stir until melted.

Carefully add the baked meatballs to the sauce. Toss to coat.

Let the meatballs simmer in the sauce for about 5 minutes.

Serve warm, garnished with fresh basil if desired.