Combine your Meatless Farm mince, breadcrumbs, parsley, smoked paprika, onion powder, garlic, salt and pepper in a bowl and mix with a wooden spoon until all evenly incorporated. Roll into 12 meatballs.
Heat a little olive oil in a pan on a medium heat. Add your garlic and chilli flakes and cook for 1 min until fragrant. Add your passata, bring to a boil then simmer for about 20 mins until reduced. Stir through your barbecue sauce, salt and pepper.
Heat your barbecue to high, then add your meatballs and grill for 5 mins, turning to ensure even browning. Place your sauce in a high sided roasting tray on the grill and place your meatballs in it, tossing them in the sauce.
Place the lid of the barbecue down and bake for 10 mins.
Toast the inside of your buns on the barbecue for 2 mins, then stuff your meatballs inside. Place vegan cheese on top, then put on a tray on the grill and lower the lid for 2 mins, until the cheese is melted.