Preheat oven to 400 degrees F. Lightly spray a 9x13 casserole dish with cooking spray. Combine ground flax and water together in a small bowl, set aside for 5 minutes.
In a large bowl, add vegan ground meat, sundried tomatoes, vegan cheese, almond flour, garlic, flax mixture from Step 1, Italian seasoning, and salt and pepper to taste. Combine very well. Shape into 12 meatballs. *We prefer to use a cookie scoop for uniform size then arrange them in the dish. **Use some of the sundried tomato oil to shape the balls for easier rolling if needed.
Bake meatballs casserole for 15 to 20 minutes or until fully cooked. Remove from oven and pour marinara sauce and shredded vegan mozzarella cheese over the meatballs. Place back in oven and bake for an additional 5 to 10 minutes until the cheese is melty.