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Preheat oven to high grill. Bring a medium pot of hot salted tap water to the boil. Set aside a large baking dish.
Prep carrot. Combine all meatball ingredients together in a large bowl. Roll into golf ball-sized balls and place in baking dish.
Bake meatballs on upper oven rack for 8-10 minutes, until browned.
Prep spinach. Heat oil in a large pot on medium heat. Add second measure of Italian herbs and spices, canned tomatoes, balsamic vinegar, salt and sugar and bring to the boil. Remove from heat and stir through spinach.
Turn oven to 200°C. Pour sauce over meatballs and cook for a further 10-12 minutes, until meatballs are cooked through.
Add pasta to pot of boiling water and cook on high heat for about 10 minutes, until just tender. Meanwhile, prep carrot. Once pasta is tender, add carrot ribbons to pot then drain immediately. Return to pot with oil to prevent sticking.
Prep feta.
Pasta with meatballs, sauce, basil pesto and feta. Keep separate for fussy little foodies.