In a large bowl, mix turkey, green onions, garlic, parsley, celery, and garlic salt. Shape into 1-inch meatballs and place onto a tray.
Heat oil in skillet over medium heat. Add meatballs to skillet, browning on all sides, about 5 to 10 minutes.
Meanwhile, make the tomato sauce. Place tomatoes, chipotle pepper, and onion in a blender bowl. Blend until smooth.
Add the sauce to the browned meatballs, and simmer for 30 minutes.
About 5 minutes before meatballs are finished simmering, boil water in a pot. Empty and drain shirataki noodles from package. You may want to cut noodles before boiling. Add to boiling water. Reduce heat and simmer for 3 minutes. Drain the noodles well (they tend to hold water).
When meatballs are finished cooking, add creamer and simmer for 2 more minutes. Stir in basil. Serve over shirataki noodles and with favorite greens.