raw Italian Neatballs

Italian Neatballs
3/4 c sun dried toms
1 c orange juice
1/4 c nutritional yeast
2T Italian seasoning
1/4 red onion
3 garlic cloves
1/4 red bell pepper
1 T Irish Moss
1 C hazelnut meal
1 c sunflower seeds, soaked
1 c walnuts, soaked

Marinara Sauce
2 med tomatoes
handful sundried toms
1/8 c red onion
2-3 garlic cloves
5 basil leaves
1 t oregano, dry
sea salt

Blend the ingredients for the Neatballs in a food processor until well combined. It should be pretty smooth, but still chunky. find a happy medium. Shape em into little balls & dehydrate at 109 for about a day, dehydration time depends on the humidity in your area.

Throw all the ingredients for the sauce into a blender, add a little water if you need to thin it out.

Halfway through the dehydration roll the Neatballs in the marinara sauce, then continue to dehydrate.

To serve these cute little guys I got out my Spiralizer & made some zucchini noodles. I tossed them in the rest of the sauce, and garnished with some diced kalamata olives. These pasta bowls were a hit with my omnivorous friends!