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Cook the lentils according to package instructions. Add 1 teaspoon of oil to a frying pan and bring the heat to medium. Drop in the onion and mushrooms and cook for 5 minutes.
Add the cooked lentils, onion, mushrooms, rice, oats, and parsley to a food processor. Pulse to break down the ingredients but keep the mixture chunky. Transfer to a bowl and add the garlic powder, Italian seasoning, salt, breadcrumbs, Worcestershire, ¼ cup barbecue sauce, and liquid smoke. Stir to combine.
Preheat the oven to 400 F.
Form the mixture into 30 small meatballs. Heat up the remaining oil in the same frying pan at medium heat. Add as many meatballs as possible that will fit and cook for 3 minutes on each side then transfer to a baking dish with about ¼ cup of barbecue sauce spread on the bottom. Finish searing the remaining meatballs and add them to the baking dish. Brush the remaining barbecue sauce on the top of the meatballs.
Bake for 25 minutes and serve. Add chopped parsley if desired.