Preheat oven to 425°F (216°C).

Once it can easily form into a ball you are ready to roll the meatballs. Scoop about 1 heaping tablespoon and use your hands to roll it into ball. Repeat until all meatballs have been made.

If desired you can spray with spray oil and then bake for 25 minutes.

Meanwhile, in a small sauce pan melt the vegan butter over medium low heat. Then add in the Better Than Bouillon and Gravy Master. *Note: if you would like to use a bouillon cube you can dissolve it in the 1.5 cups of water and add it that way later when we add in liquid. Once everything has cooked down, you can add in the cornstarch. It should form a into almost something that looks like a dough. Then slowly start to add in the water and whisk. I like to add in about ¼ cup (60ml) at at time, this helps to make a smooth gravy. Once you add in all the water let it cook an extra 2 to 3 minutes to thicken. Remember it will thicken more as it cools. If you would like to add in any extra seasonings as well.

Once the meatballs are done you can toss them in the gravy or you can add them to a plate and drizzle with the gravy. Top with any fresh herbs if you like and some black pepper if desired.