Meatballs

Add ground beef to a large bowl

Mix in Worcestershire sauce

Add garlic, mix

In a small bowl combine salt, oregano, nutmeg and black pepper, mix

Add spice mixture to meat

Add eggs, mix until fully combined

Add breadcrumbs

At this point you may want to use your clean hands to mix to make sure everything is evenly incorporated

Form the meat into large meatballs, about 3-4oz*

Turn Instant Pot on “Sauté” mode high

When it beeps to indicate it’s “on” add 1/2 cup olive oil

Allow oil to heat up 1-2 minutes

Using the large spoon like utensils that come with the Instant Pot, drop the meatballs in 1 at a time, make sure they are not on top of each other, they should all be able to fit at once

Cook for 2-3 minutes on each side**

Once meatballs are browned remove them and set them aside***

Spaghetti and Sauce

Add the onions and carrots to the Instant Pot

Sauté for 3-4 minutes

Add the garlic, sauté 1-2 more minutes

Hit “cancel” on the Instant Pot and then select “Pressure Cook” high

Set the time to 5 minutes

Add the crushed tomatoes, red wine, salt, sugar, oregano and nutmeg

Mix in the tomato paste

Add the water, mix

Carefully add the meatballs back to the instant Pot on top of the sauce

Lock the top into place on the Instant Pot and switch the vent to “sealing”

While the sauce and meatballs finish cooking prepare the pasta according to package instructions, set aside

Once the Instant Pot completes the 5 minutes of pressure cooking allow it to natural release pressure for 5 minutes, then you can fast release the remaining pressure by switching the pressure valve to “venting”

When it’s safe to do so, remove the top of the Instant Pot

Using the clean spoon tool remove the meatballs, set aside

Put cooked spaghetti in a large bowl, add 3/4 of the sauce, toss to coat all of the noodles evenly

Divide the pasta into 4 large serving bowls, top each with 2 meatballs and some of the remaining sauce

Sprinkle with cheese, fresh basil and fresh parsley if desired

Enjoy