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Vegan Cheesy Sun-dried Tomato Italian Meatballs

These vegan cheesy sun-dried tomato Italian meatballs are easy to make, loaded with flavor and so soft and cheesy that you'll fool even the biggest vegan skeptic.
Course Main Course
Cuisine American
Keyword vegan main course, vegan recipes
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 12 meatballs
Calories 126kcal
Author LarishaBernard


  • 1 tbsp ground flax seed
  • 3 tbsp water
  • 1.5 lb vegan ground meat (NOT CRUMBLES)
  • 2/3 cup sundried tomatoes, chopped
  • 1/2 cup vegan parmesan cheese, shredded
  • 1/3 cup almond flour (Can sub with 1/3 cup panko breadcrumbs)
  • 4 cloves garlic, minced
  • 1 1/2 tbsp Italian seasoning
  • salt and pepper, to taste
  • 1 1/2-2 cups marinara sauce
  • 1 1/2-2 cups vegan shredded mozzarella


  • 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.
  • Remove and serve with desired sides.



Serving: 1meatball | Calories: 126kcal | Carbohydrates: 11g | Protein: 12g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 1g | Sodium: 418mg | Potassium: 435mg | Fiber: 5g | Sugar: 4g | Vitamin A: 197IU | Vitamin C: 5mg | Calcium: 31mg | Iron: 4mg