Spaghetti And Meatballs With Red Wine

• 1 pound extra-lean ground beef
• 2/3 cup finely chopped onion
• 1/2 cup panko (Japanese breadcrumbs)
• 1.5 ounces grated fresh
• Parmesan or Asiago cheese (about 6 tablespoons)
• 3 tablespoons oregano leaves
• 1 teaspoon dried fennel seed
• 2 teaspoons minced fresh garlic
• 1/2 teaspoon crushed red pepper
• 1 large egg, lightly beaten
• 1 tablespoon canola oil
• 1/2 cup dry red wine
• 2 teaspoons sugar
• 1 (28-ounce) can crushed tomatoes, undrained
• 12 ounces uncooked multigrain spaghetti (such as Barilla Plus)
• Oregano leaves (optional)

1. Combine
2. , 1/3 cup of the onion, panko, cheese, 1 1/2 tablespoons of the oregano, fennel seed, 1 teaspoon of the garlic, 1/4 teaspoon of the crushed red pepper, and egg in a medium bowl. Shape mixture into 24 meatballs (about 1 tablespoon each).
3. Remove lid from a 6-quart Instant Pot(R). Press Saute, and use Adjust to select "More" mode. When the word "Hot" appears, swirl in oil. Add remaining 1/3 cup onion and 1 teaspoon garlic; cook, stirring constantly, 3 to 4 minutes or just until tender. Stir in wine, scraping cooker to loosen browned bits. Stir in remaining 1 1/2 tablespoons oregano, remaining 1/4 teaspoon crushed red pepper, and sugar. Arrange meatballs in a single layer in cooker; top with tomatoes (do not stir). Turn cooker off.
4. Close and lock the lid of the Instant Pot(R). Turn the steam release handle to "Sealing" position. Press Manual; select "High Pressure," and use - or + to choose 6 minutes pressure cooking time. When time is up, open the cooker using Quick Pressure Release (page 4).
5. While meatballs cook, cook spaghetti according to package directions, omitting salt and fat; drain. Serve meatballs and tomato sauce over spaghetti. Sprinkle with oregano leaves, if desired.

extralean ground beef, onion, parmesan, oregano, fresh garlic, red pepper, egg, canola oil, red wine, sugar, tomatoes, barilla, oregano

Taken from www.myrecipes.com/recipe/instant-pot-spaghetti-meatballs-red-wine (may not work)