My grandmother used to make the most amazing meatballs, which I’ve been perfecting the vegan version of.
Start with a package of Gimme Lean (it tends to bind better than textured soy protein + egg substitute), and mix with the chopped parsley, garlic, breadcrumbs, and seasoning. Roll into balls. You can make the balls as big or as small as you like, but I prefer smaller balls as the cooking time is faster.
Grease a baking pan with olive oil, and drizzle lightly over the balls. Broil until golden brown (Maybe 10-15 minutes? Depending on the size of your balls.) Use for spaghetti + meatballs, or appetizers, or sandwiches.