Prepare a baking sheet with parchment paper. Preheat oven to 400 degrees F.
In a large mixing bowl, whisk together parsley, basil, paprika, onion powder, garlic powder, salt, pepper, red pepper flakes, parmesan cheese, and plain breadcrumbs.
Chop onions and garlic. I used a food processor to chop them finely. Add to bowl. Whisk in 2 large eggs.
Add in ground beef. Using your hands, work the ground beef into the wet mixture, coating everything well.
Form even size meatballs with a cookie scoop then place on prepared baking sheet close together, but not touching each other.
Bake meatballs for 35 minutes then transfer to cooling rack while baking the rest. I usually remove any excess fat on the meatballs with a paper towel. *See notes for making meatballs in advance.
To make the sauce, whisk together 2 cans ( 24oz. ) Dr. Pepper soda, ketchup, and tomato paste in a large stockpot over medium heat.
In a small bowl, make a slurry with 4 1/2 tablespoons cornstarch and 4 1/2 tablespoons cold water. Once smooth, add to pot.
Bring sauce to boil to thicken then reduce heat and stir in onion powder, garlic powder, salt, and red pepper flakes.
Carefully stir in meatballs. Coat well with Dr. Pepper sauce.
Serve with diced green onions, sesame seeds, and rice or serve on wooden cocktail sticks.