Pour half of your spaghetti sauce into the pot (inside the pressure cooker).
Combine all ingredients except spaghetti sauce into a bowl and mix together with your very clean or gloved hands.
Using your ice cream scoop, scoop out a level scoop of the meat mixture and release it into your hand. Gently roll into a ball and place on top of the sauce in your pot.
Continue until all meat has been made into meatballs.
Pour the remaining sauce on top of the meatballs making sure to cover them all.
Place the lid on the pressure cooker and set pressure to high and time to 60 minutes.
After 60 minutes, quick release pressure. Spoon as much (if any) grease off the top of the sauce.
Serve hot.
Notes
1. To make Italian meatball subs, add 3 meatballs to the Italian sub roll. We use Gonnella soft Italian rolls. Top with a spoonful of sauce and shredded Parmesan, Pecorino Romano, and/ or mozzarella.2. Also, you can spread butter mixed with garlic powder over the inside of your rolls and place them under the broiler to toast before adding your meatballs for an extra layer of delicious flavor.