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In a small bowl, add 1 tbsp flax and 2 tbsp water and stir together. Let sit for 5-10 minutes until it thickens (This makes a flax egg).
To a food processor, add 1 ½ cups lentils, ¾ cup breadcrumbs, ¼ cup onions, ¼ cup parsley, 1 tbsp coconut sugar, 1 tsp dried oregano, ½ tsp each garlic powder and salt, ¼ tsp each allspice, nutmeg, and black pepper and 1 tsp vegan worcestershire sauce (if adding). Add in the flax egg when ready. Pulse until very well combined.
Using a cookie scoop, roll into 12-15 evenly sized meatballs (more or less depending on size of your scoop).
Into a large skillet, over medium heat, add 3 tbsp vegan butter and let melt. Add the rolled vegan meatballs and let cook for 5-8 minutes rolling around to brown all sides. Remove to a plate.
In the same skillet, add 3 tbsp vegan butter and let melt. Sprinkle 3 tbsp flour over and whisk constantly until well combined.
Slowly whisk in 2 ½ cups stock, ¾ cup coconut cream, 3 tbsp vegan worcestershire sauce, and 2 tsp dijon mustard. Bring to a simmer for 3-5 minutes until it thickens. Taste and adjust salt and pepper if needed.
Place meatballs into the sauce and cook until heated through about 2-3 minutes. Serve.