Pulse the soy curls in your food processor until they look like crumbles.
Stir the boiling water into the bouillon until it’s dark brown in color and add to the pulsed soy curls. Let soak for 10 minutes
Stir the flax seed and water together in a small dish until it’s thick. Let sit
Drain (reserve the broth in a small bowl) and press the excess liquid out. Put the soy curls into a large mixing bowl.
Add the breadcrumbs, cornmeal, spices, onion, Worcestershire sauce, Dijon mustard, olive oil, and flax egg to the soy curls and mix until totally combined. For best results, use your hands to knead the mixture until it's completely combined and sticks together. Roll by 1 to 2 tablespoon into balls.
Melt 4 tablespoon butter on medium heat in a large skillet. When the butter is melted, add the meatballs and cook for a few minutes on each side until golden brown. Remove the meatballs from the pan and add the remaining 2 tablespoon of butter and melt. When the butter is melted, whisk in the flour and continue to whisk until it’s a golden brown.
Add the reserved beef broth and whisk until it’s smooth and creamy. Approximately 3 minutes. Add the cream and whisk well. Add the meatballs back into the pan and serve.
Sprinkle with chopped parsley.