Add all of the ingredients for the meatballs in a food processor or blender, blend until everything sticks together very well.
Roll mixture into about 10 balls, a little bigger than a tablespoon in size.
Place in the dehydrator (115F) for two hours, flipping halfway through.
Add all of the ingredients for the creamy avocado sauce in a food processor or blender, blend until you get a smooth uniform consistency.
Use a spiralizer or julienne your squash or zucchini.
Place squash/zucchini noodles into bowls, top with creamy avocado sauce and meatballs.
Notes
Substitute coconut aminos for low-sodium tamari or soy sauce. Substitute coconut vinegar for apple cider vinegar or rice vinegar. Substitute maple syrup for any other liquid sweetener. If you do not have a dehydrator, bake on low heat in the oven until outside is dry + center is still soft.
Recipe by Raw Manda at https://rawmanda.com/vegan-meatballs-creamy-avocado-sauce/