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A skillet of Vegan cheesy sun-dried tomato Italian meatballs.
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5 from 4 votes

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.
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Course: Main Course
Cuisine: American
Servings: 12 meatballs
Calories: 126kcal

Ingredients

  • 1 tablespoon ground flax seed
  • 3 tablespoon water
  • 1.5 lb vegan ground meat (NOT CRUMBLES)
  • cup sundried tomatoes, chopped
  • ½ cup vegan parmesan cheese, shredded
  • cup almond flour (Can sub with ⅓ cup panko breadcrumbs)
  • 4 cloves garlic, minced
  • 1 ½ tablespoon Italian seasoning
  • salt and pepper, to taste
  • 1 ½-2 cups marinara sauce
  • 1 ½-2 cups vegan shredded mozzarella

Instructions

  • 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.

Video

Nutrition

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