Preheat oven to 400 F and line a baking sheet with tin foil. Set aside.
In a silicone muffin pan or greased muffin tin, add about 2 tbsp of the grated cheese to the bottom of each cup in the muffin pan.
Bake at 400 F for 10 to 12 minutes or until melted and starting to brown on edges.
Remove muffin tin from oven and set aside to cool and harden into a solid crisp.
In a large mixing bowl combine ground beef, flaxseed meal, tomato sauce, beaten egg, ¼ cup grated cheese, Italian seasonings, garlic powder, sea salt, and black pepper. Knead with your hands to mix.
Form about 12 meatballs with your hands using 1 to 1 ½ heaping tablespoons of meat mixture per meatball.
Place meatballs on the lined baking sheet and bake at 400 F for 20 minutes or until cooked through.
Remove from oven and set aside for a minute.
If you used a silicone muffin pan for cheese crisps then just lightly push the underneath bottom of each cup up to remove crisps. If using a muffin tin then use a butter knife to gently lift each crisp out of the pan.
Place each meatball on a cheese crisp, top with a ½ tsp tomato sauce, an olive slice & sprinkle with optional parsley and serve.
*all nutritional data are estimates based on the products I used*Yield: 12, Serving Size: 1 meatball cheese crisp, Amounts per serving-