Prepare the meatless crumbles as noted in the Notes section and add to a large bowl.
In a small bowl, mix flaxseed meal with 3 tablespoons water and set aside until ready to use.
In another small bowl, break bread slices in pieces and soak them in milk for 1~2 minutes.
Squeeze out the excess milk from the bread and add to the bowl of crumbles along with ground oats. Mix with a spoon to combine the ingredients.
Grate the onion and garlic right into the bowl, so as to catch all the juices.
Next add the flaxseed mixture, dried herbs, salt and pepper. Gently mix to combine all the ingredients. The mixture should form a ball when you squeeze it in your hand. If it seems too wet, add a little bit more ground oats.
Take about a tablespoon of the mixture and roll into a small ball. Place all the meatballs on a plate.
Heat 1½ tablespoon of oil in a large skillet on medium heat. Add half of the meatballs to the pan in a single layer. Do not overcrowd the pan. Cook them undisturbed for 2~3 minutes or until golden brown on the bottom.
Gently flip and cook on the other side for another 2~3 minutes. Remove with a slotted spoon onto a plate. Repeat with the remaining meatballs. Use as desired.