Preheat the oven to 400F (or 375F convection) and line a pan with parchment paper or a silicone baking mat.
In a small bowl, combine the flax meal with water to create a flax egg. Set aside for about 5 minutes until it thickens.
In a large bowl, add the Beyond Beef, tamari, breadcrumbs, onion, garlic, Parmesan, fresh herbs, Italian seasoning, salt, and black pepper. Mix well to combine.
Add the prepared flax egg to the Beyond Beef mixture. Stir until it is fully incorporated.
Using clean hands or a small (1 ½ - 2 tablespoon) cookie scoop, shape the mixture into balls. Transfer them to the prepared baking pan, making sure they are spread out evenly.
Bake the meatballs for 20-25 minutes, or until they are golden brown and fully cooked.
To serve them with tomato sauce, add them to a large skillet and pour the sauce over top. Heat everything over low-medium until the sauce is warmed to your liking.
Serve your vegan meatballs hot with pasta, on a sub roll, or on their own with a sprinkling of vegan Parmesan cheese.