For serving (optional): Cooked noodles, parmesan cheese, basil or parsley
Combine the meat, egg, breadcrumbs, cheese, salt, garlic, onion, black pepper and parsley in a bowl. Stir just until combined, do not over mix. Add a Tablespoon of water as needed to keep a wet mixture.
Pour the sauce along with 1/2 cup water into the Instant Pot.
Use a medium cookie scoop or spoon to scoop the meat. Then form into 1 1/2" balls.
Add the meatballs into the instant pot on top of the sauce. Be careful not to push the meatballs too tightly down. It's okay if they're layered on top of each other a little.
Place the lid onto the Instant Pot and turn the valve to sealing. Then hit pressure cook and set the time for 7 minutes on high pressure. It will take about 15 minutes to build pressure. Once the time is up, let it naturally release the steam for about 5 to 10 minutes and then carefully turn the valve with hot pads and then remove lid.
Use a measuring cup to remove any fat that has risen on top of the sauce. Then stir and top meatballs with fresh basil or parsley. Serve meatballs on their own or serve over spaghetti noodles.
You can use 1/2 teaspoon garlic powder and onion powder if you do not have fresh garlic and onions. You may also use 2 teaspoons dried parsley if you do not have fresh.
If I have pork on hand, I like to use 1/2 pound ground beef and 1/2 pound ground pork. It creates juicier meatballs. You could also do half ground beed and half ground turkey to cut back on fat.
Storage and freezer instructions: Store in a covered container in the fridge for up to 3 days. Store in a freezer container for up to 3 months. Place in the fridge overnight to thaw and then reheat on the stove top over medium-low heat until warm.