Barbeque Vegan Meatballs
[Vegan]

For the Meatballs:

• 1 cup quinoa, cooked and cooled
• 15 oz can black beans, rinsed and drained
• 2 tablespoons olive oil
• 3 cloves garlic, rinsed
• 1/2 cup shallot, diced
• 1/4 teaspoon kosher salt, plus more to taste
• 1 teaspoon dried oregano
• 1/2 teaspoon red pepper flakes
• 1/2 teaspoon fennel seeds
• 2/3 cup vegan parmesan cheese
• 1 1/2 tablespoons tomato paste
• 1 tablespoon fresh basil, chopped
• 1 tablespoon fresh parsley, rinsed
• 1 1/2 tablespoons vegan Worcestershire sauce

For the Barbeque Sauce:

• 1 cup ketchup
• 1/3 cup coconut sugar
• 1/4 cup onion, finely chopped
• 1/2 teaspoon mesquite liquid smoke
• 1/4 teaspoon garlic powder