Preheat an oven to 350F and line a baking sheet with parchment paper.
Place the Italian neat mix, Ener-G egg replacers, nutritional yeast, water and salt into a mixing bowl and knead together until combined. This will create a thick “dough” of sorts.
Take the neat meat out in 1 1/2 tablespoon-sized clumps at a time, and using moist hands mold it into a small patty. Holding the patty in the palm of one hand, press your other thumb into the center to create a large dimple.
Place the cheese cube in that dimple and mold the neat meat around it, making sure that there are no holes for the mozz to leak out of.
Repeat until all of the neat meat is used and place all neatballs on the baking sheet. Bake for 15-18 minutes or until the tops are starting to brown.