Peel and finely slice one onion. Rub carrots on a large grater. Heat 1.5 tbsp. of olive oil in a large saucepan with a thick bottom and fry the vegetables until brown for about 10-15 minutes.

Mix cooled vegetables with minced meat. Add an egg, bread crumbs, crushed garlic clove, 1 tsp. oregano, 1 tsp. salt and 0.5 tsp. pepper to minced meat. Mix well. Cut the feta into a 1x1 cm cube. Form meatballs with a piece of cheese inside.

Finely chop the second onion and one clove of garlic. Heat the remaining olive oil in the same saucepan and fry the vegetables for about 10 minutes. Sprinkle the vegetables with sugar and let them caramelize.

Peel the tomatoes from the skin and grind them in blender together with the tomato juice and 100 ml of water. Pour the tomato puree into a saucepan and add the bay leaf. Bring the sauce to the boil, salt, pepper and season with chili.

Put the meatballs into the sauce and cover the saucepan with the lid. Stew on low heat for 25-30 minutes, turning it over once. Separately boil the linguini until ready. Serve meatballs in tomato sauce with linguini. Sprinkle with chopped fresh basil and feta.