This are my take on the veggie meatballs served at Polpo in the UK. They're great served with homemade marinara and spaghetti. I use vegetarian hard italian cheese rather than parmesan to make this vegetarian.
Place all ingredients except for eggs, breadcrumbs, and garlic granules in a large bowl, and combine. Taste and adjust season as needed.
Mix in eggs and approximately 1/2 the breadcrumbs. If the mixture seems too dry, add a glug more oil. If it seems too wet, add more crumbs, ensuring you save enough to coat balls.
On a plate, combine remaining breadcrumbs and garlic granules
Using a large soup/tablespoon, scoop out equal portions of batter and roll into balls.
Roll balls in crumb mixture to coat.
Place balls on tray and bake for 45 minutes, flipping about half-way through. Balls should be golden brown all over. Depending on how moist the mixture is they may flatten a little, but will still taste great!
Serve with your favourite pasta, sauce and extra parmesan.