Preheat your oven to 375°F (190°C).

In a small bowl, combine ground flaxseed and water. Stir well and let it sit for a few minutes to thicken and form a gel-like consistency.

In a separate large mixing bowl, mash the beans with a fork or potato masher until mostly smooth.

Add flaxseed mixture, cooked quinoa, chopped onion, minced garlic, nutritional yeast, tomato paste, dried basil, dried oregano, smoked paprika, salt, and pepper to the bowl. Mix well until all the ingredients are combined.

Shape the mixture into small meatballs, about 1-2 inches in diameter, and place them on a baking sheet lined with parchment paper.

Heat olive oil in a skillet over medium heat.

Add the meatballs to the skillet and cook for about 2-3 minutes on each side until they are browned and slightly crispy.

Transfer the partially cooked meatballs back to the baking sheet and bake in the preheated oven for about 15-20 minutes, or until they are firm and cooked through.

Serve the vegan and gluten-free meatballs with your favorite pasta and marinara sauce.