Preheat oven at 400 degrees F. Line a large baking sheet pan with parchment paper and set to the side. Prep ingredients for meatballs; mince garlic, thinly slice green onion, and finely chop fresh parsley.

In a large mixing bowl, combine ground beef and all of the ingredients for it; egg, Parmesan cheese, almond flour, pink sea salt, Italian seasoning, oregano, black pepper, thyme, garlic, fresh parsley, and green onion.

Using a spatula or your hands, mix all ingredients well into the beef. It should all be well incorporated. Once all the ingredients are combined, bring back your prepped baking sheet pan and start scooping out ground beef and rolling it into balls using your hands. You can roll beef into 2-3 inch balls or make them smaller or bigger if you'd like. I have kids so I usually will roll most into 2-3 inches and make a few smaller ones for them. If you make all your meatballs 2-3 inches you will end up with 15-20 meatballs that size. Place meatballs on prepped sheet pan lining them up next to each other leaving 1-2 inches of space between them.

Place meatballs in the oven and bake for 25-30 minutes. Take the meatballs out and check one on the inside. If it's too pink for your liking, place back in the oven for another 10-12 minutes or until it's cooked to your temp of liking.

While meatballs are cooking, fill up a large pot with a pasta strainer with water and salt. Stir to get salt to dissolve in water. Place on stovetop on high-heat and bring water to a boil. Add spaghetti and cook according to the package instructions. Make sure to follow the directions the package comes with. Different types of pastas, especially gluten-free ones, can take different times to cook al-dente.

Once pasta is cooked, drain (don't forget to reserve 1/2 cup of the water for the sauce) and rise with cold water. This will stop the cooking process and prevent your gluten-free spaghetti from overcooking and getting mushy. Place back in the pot and drizzle with extra virgin olive oil. Stir making sure the spaghetti is well coated with the oil. This will prevent your noodles from sticking together.

As your pasta cooks, get the ingredients for the sauce ready. Dice yellow onion, mince garlic, slice basil by rolling the leaves and then slicing into it, measure baby spinach and slice using the same method as with the basil, finely chop fresh parsley.

Place skillet on stovetop and drizzle olive oil over it. Bring to a heat on medium-high-heat. Toss in onion and sauté for about 2 minutes until onion starts to soften and become translucent. Toss in garlic and sauté for another minute. Pour in tomato sauce and diced tomatoes mixing together with the onions and garlic. Stir in spices and herbs; Italian Seasoning, basil, parsley, pink salt, black pepper, and oregano. Pour in the reserved water you set aside after draining the spaghetti. Mix well into the sauce. At this point your sauce should be bubbling. Bring down to a low heat and add in baby spinach. Stir and then allow it to simmer for 3-5 minutes. Turn heat off and pour sauce over cooked spaghetti. Stir combining sauce and pasta well.

Once meatballs come out of the oven, add them to the spaghetti and toss gently. Top with extra Parmesan cheese and garnish with more basil if you wish. Serve and enjoy!