In a small bowl, combine breadcrumbs and milk, stirring until absorbed. Let sit for 5 minutes to create a panade.

In a large mixing bowl, combine ground beef, ground pork, soaked breadcrumbs, parmesan cheese, eggs, garlic, parsley, oregano, basil, salt, and pepper. Mix gently until just combined.

Form meat mixture into meatballs about 1.5 inches in diameter (approximately 18-20 meatballs). Place on a plate as you work.

Heat olive oil in a large skillet over medium-high heat. Sear meatballs in batches until golden brown on all sides, about 2-3 minutes per side. Transfer to a plate and set aside.

Bring a large pot of generously salted water to a boil. Add fettuccine and cook until al dente, 8-10 minutes. Reserve 1 cup pasta water before draining.

In the same skillet, melt butter over medium heat. Add garlic and sauté for 30-60 seconds until fragrant.

Pour in heavy cream and bring to a gentle simmer. Cook for 2-3 minutes, stirring occasionally, until slightly thickened.

Reduce heat to low and gradually add parmesan cheese, stirring constantly until melted and smooth. Season with salt, pepper, nutmeg, and Italian seasoning.

Return seared meatballs to skillet, nestling them into the sauce. Cover and simmer on low for 10-12 minutes until meatballs reach internal temperature of 160°F.

Add drained fettuccine to skillet and toss gently to coat. Add reserved pasta water as needed to reach desired consistency.

Taste and adjust seasoning. Garnish with fresh parsley and extra parmesan cheese.

Serve immediately while hot with crusty bread on the side.