Begin by cooking your polenta in a medium pot of boiling water OR veggie stock (for extra flavor), whisking continuously as it begins to boil. Add a pinch of sea salt and reduce heat to low and simmer (covering the pot with a lid) for 25-30 minutes, whisking every 10 minutes until fully cooked through and thickened. Once desired consistency is met, add vegan butter and vegan 'cheese' and whisk everything together until creamy and everything has melted. Remove from heat and set aside (still covered with lid).
Next, combine the quinoa, chickpeas, garlic cloves, nutritional yeast, flax 'egg', bread crumbs, smoked paprika, dried parsley, sea salt + black pepper in a food processor and pulse until all ingredients are processed and well combined. Now, form mixture into small to medium sized meatballs, rolling them up quickly with your hands to ensure that everything sticks together well. Repeat until all mixture is used.
Add 1 Tbsp of grapeseed oil to a skillet on medium-high heat and add meatballs to heat until a nice brown crust forms on the cooked side, turning them over until all sides are brown. Remove from heat and let cool slightly.
Meanwhile, preheat oven to 425 degrees Fahrenheit and line a baking sheet with parchment paper.
Carefully add the meatballs to baking sheet and cover each meatball with the Spicy BBQ sauce fully. Let 'meatballs' bake for 8-10 minutes or until sauce has become a glaze over them and it is no longer wet.
To assemble, add your cooked polenta to a bowl, then top with vegan 'meatballs' and garnish with parsley or vegan parmesan. Enjoy!