In medium skillet, heat one Tbsp. extra virgin olive oil over medium heat.

Add onions and garlic cloves and sauté 2-3 minutes until fragrant and translucent. Set aside skillet for later. (Note: Leave leftover pieces of garlic or onion for sauce preparation.)

In food processor, pulse cooked quinoa, pecans and sautéed onions and garlic for about one minute. Add chickpeas, nutritional yeast, olive oil, oregano, basil, red pepper flakes, smoked paprika, dried parsley, black pepper, sea salt and bread crumbs. Process until mixture is thick.

Using an ice cream scoop or spoon, shape mixture into balls. Refine ball shapes by hand.

Reheat skillet over medium-high heat, and add additional olive oil if needed. Arrange meatballs on pan and sear until golden on all sides. Remove each meatball and set aside.

In medium 10-inch skillet over medium-high heat, add 1 Tbsp. olive oil. Add garlic cloves and sauté until fragrant, about 1-2 minutes.

Add tomato sauce, veggie stock, salt, black pepper, oregano, paprika, garlic powder, parsley and basil, stirring until combined. Bring to boil and reduce heat to low, adding in meatballs and allowing them to simmer in the sauce for 4-5 minutes until tender.

Add spaghetti to serving bowl or plate, and top with meatballs and sauce.