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Preheat the oven to 40 degrees Fahrenheit and line a large baking sheet with parchment paper.
Start by adding onions and garlic cloves to a heated skillet (with 1 Tbsp of extra virgin olive oil) and sautéing them until they are fragrant and translucent, about 2-3 minutes. Set aside skillet for later.
Add the cooked quinoa, pecans, and sautéed onions and garlic to a food processor and pulse for 1 minute or so. Add the chickpeas, nutritional yeast, olive oil, oregano, basil, red pepper flakes, smoked paprika, dried parsley, black pepper, sea salt, and bread crumbs, processing everything until it grounds into a thick mixture.
Using an ice cream scoop (or spoon), shape mixture into individual balls (further rounding them with your hands). Repeat until all meatballs are created.
Reheat previous skillet over medium-high heat (with all the bits left in it) and add additional olive oil if needed. Add meatballs to pan and sear until nicely golden on all sides. Remove each meatball and add them directly unto the baking sheet, spooning a generous amount of BBQ sauce atop each meatball. Bake for 10-15 minutes or until tender and BBQ sauce has been cooked unto meatballs. Remove from oven once done.
Bring 3 cups veggie stock and salt to a low boil in a large-size pot. Whisk in the polenta and cook 15-20 minutes until thickened. Stir in the butter and dairy-free mozzarella shreds until melted.
In serving bowls, spread the polenta into the bottoms of the bowls and top with meatballs and BBQ 'gravy' if desired. Sprinkle dried parsley (optional) atop meatballs and polenta and serve immediately.