Soak 1.5 cups of sun-dried tomatoes for about an hour, or until soft.
Grind pumpkin seed and flax seed until they turn into flour.
Add all of the veggie ball ingredients, except olive oil, to a food processor and process until it looks like ground meat.
Shape the veggie meat into approximately 10 balls, and drizzle olive oil on top.
Dehydrate at 165 degrees for up to 2 hours. Check to see if done, they are done when the excess water has evaporated, turn down to 115F for the remaining 2 hours. Or if you want to make these over night or while at work, dehydrate at 105F for up to 8 hours.
Blend all of the marinara sauce ingredients together until you get a thick sauce.
Use spiralizer to make zucchini noodles.
Sprinkle a pinch of salt over the zucchini and let it sit until softened. Discard the excess water.
Dehydrate for up to 20 minutes to further soften.
Add zoodles to plate, pour a good amount of sauce on top, mix it together, and top with meat balls and a garnish of fresh herbs.
Store parts separately in an airtight container in the fridge for up to 3 days. To reheat, dehydrate at 165F for 30 minutes to 1 hour.