In a large bowl, combine all ingredients except the almond flour and mix. It should be sticky.
Add the almond meal and mix until combined.
Line a baking tray with tinfoil and roll the meat mixture into balls. Place them on the tray and bake for 20 minutes. Flip the meatballs and bake for another 12 minutes or until cooked through.
Makes 20 meatballs
For the dish
Fill a large pot with water and bring to a boil.
Slice the spaghetti squash in two and remove the seeds. Place the halves into the boiling water and cook for 12-18 minutes or until tender.
Remove from the water and let cool slightly before using a fork to shred into "spaghetti."
Heat a large wok over medium to high heat with the coconut oil. Add the red pepper flakes and let cook for 2-3 minutes or until "popping."
Reduce heat to medium and add in the broccoli, mushrooms, basil and garlic powder.
Cook until almost tender. Drain the tomatoes and add them to the pan.
Cover and cook over medium for 2-5 minutes until everything is cooked through.
Remove the cover and let simmer until ready to serve.
Portion the spaghetti squash into bowls and top with veggie mixture and meatballs.
Recipe by Wellness Becomes Her at https://wellnessbecomesher.com/spicy-turkey-meatballs-over-spaghetti-squash-whole30-paleo-keto/