Method
1. Add the minced meat to a large bowl with the egg, breadcrumbs, salt and pepper
2. Mix gently to combine
3. Using your hands form 10-12 meatballs and add them to a cutting board
4. Add the olive oil to the inner pot
5. Pre-heat inner pot on Sauté
6. When the Instant Pot Pro Plus has finished preheating, add roughly 5 meatballs to the pot and brown for 1.5- 2 mins each side
7. Remove browned meatballs from the inner pot and place them on the cutting board
8. Brown the remaining meatballs for 1.5-2 mins each side
9. Once all the meatballs are browned remove them from the inner pot and leave on the cutting board
10. Add the onion to the inner pot and Sauté here while mixing for 3 mins
11. Carefully add the wine to deglaze the pot
12. Add in the canned tomatoes, garlic, basil and salt, and mix to combine
13. Add the meatballs back to the inner pot and add the mozzarella slices in between the meatballs as best as you can
14. Secure the lid onto the Instant Pot Pro Plus
15. Pressure cook 12 mins on Max, then Quick Release the pressure
16. Carefully remove the lid and simmer the sauce while you cook your spaghetti
17. Cook your spaghetti according to packaging
18. Serve 2-3 meatballs over cooked spaghetti with a generous ladle of sauce, some parmesan shavings and season with salt and pepper