Dip the crustless white bread in 1/4 cup of unsweetened plant milk. Gently squeeze out the liquid, and then dice the bread into cubes about 1/4 - 1/2 inch. Set aside.

Add some olive oil to a pan and saute the diced shallot until translucent, about 4-5 minutes. Add in the minced garlic and cook for 1 minute, then remove from the heat.

In a large bowl, add everything except the vital wheat gluten and baking soda. Mix thoroughly by hand. Whisk the vital wheat gluten and baking soda, then add that to the meatball mixture and mix to combine by hand. If the mixture is too dry to stick together, add in some more plant milk a little at a time until it comes together. You should have a big meatball that weighs about 750 grams. Let that rest for 10 - 15 minutes.

Scoop out about 1 oz. or 30 grams of the mixture and roll it into a ball. Repeat until the entire mixture is used up, you should have around 24 meatballs. Add them to a pan over medium heat with some olive oil, and brown them on at least 2 sides. Should take about 8 - 10 minutes.

Add 1/4 cup of water to the pan, and then lower the heat to medium low, cover and steam for about 10 - 15 minutes. Line a baking sheet with parchment paper, and then add the browned and steamed meatballs to it. Cook for 15 - 20 minutes at 350 F / 180 C, or until the meatballs are firm with a bit of bounce to them. They won't be super stiff or dense, but they should be soft enough you can push down on them a little and they'll bounce back.

To a saucepan over medium heat, add the olive oil and garlic and stir frequently.

Cook the garlic for 30 seconds, then add the Italian seasoning and cook for another 30 seconds stirring.

Then add in everything else starting with the crushed tomatoes. Taste and adjust for seasoning. Can be served right away, or ideally, covered and simmered on low heat for an hour. The perfect time to make the meatballs!

Add the water and sodium citrate to a pan over medium heat. Once the water is at a light boil, add in the mozzarella and tapioca starch. Whisk constantly until cheese melts. Season to taste!