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 mins
Cook Time30 minutes mins
Total Time50 minutes mins
Course: Main Course
Cuisine: American
Servings: 12 meatballs
Calories: 126kcal
- 1 tablespoon ground flax seed
- 3 tablespoon water
- 1.5 lb vegan ground meat (NOT CRUMBLES)
- ⅔ cup sundried tomatoes, chopped
- ½ cup vegan parmesan cheese, shredded
- ⅓ 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
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