Add all ingredients for meatballs to a bowl except for the coconut flour. Mix with a spoon until well-incorporated.
Add in coconut flour by the tablespoon to thicken meatballs. Do not add more than 3 tbsp, or the meatballs will be dry.
Using a spoon or a cookie scoop, form into balls and drop onto a cookie sheet. Bake for 20-25 minutes, or until the tops are golden brown. Be sure to check the internal temperature before consuming.
While the meatballs are baking, use a spiralizer or mandoline slicer to make spaghetti out of your yellow squashes. You can create whatever thickness or shape you like.
Add the squash and fresh spinach to a pan over medium heat with a bit of coconut oil or ghee, and saute for 7-8 minutes. You want the squash to be fork-tender, but not so soft that it disintegrates in the pan.
In a small saucepan, add in tomato sauce and all seasoning ingredients. Stir until combined and the sauce begins to bubble, approximately 5 minutes. Turn temperature down to low until meatballs are finished cooking.