Pre-heat oven to 400 degrees. Line a baking sheet with SILPAT or aluminum foil.
Add all meatball ingredients to a bowl and mix until just combined. Roll into approximately 1" to 1 1/2" meatballs and arrange on baking sheet. Mist the top of the meatballs with olive oil or coconut oil. Bake for 20 minutes or until cooked through.
Heat 1 tsp olive oil in a large skillet over medium-high heat. Add garlic and sliced bell pepper and sauté for about 2-3 minutes until pepper has slightly softened and garlic is fragrant.
Add curry paste, lime juice, and all but 1/4 cup of the coconut milk. Bring to a boil, then lower heat to a simmer for 10 minutes.
Whisk remaining coconut milk with arrowroot flour, then slowly pour into sauce while continuously stirring sauce. Return sauce to a boil, then remove from heat and mix in Thai basil and cooked meatballs. Set aside.
Heat remaining 1 tsp of olive oil in a large pan over medium-high heat. Add zucchini and butternut squash spirals and toss with olive oil. Sauté noodles until they reach desired tenderness (mine took about 5 minutes).
Divide noodles evenly into 4 serving dishes. Top with meatballs and sauce. Garnish with cilantro before serving.