Add all Meatball Mixture ingredients to the bowl of a food processor and process, until well combined. Add Beef and Pork and pulse to combine.
Roll into 12 Meatballs and then dredge through Potato Starch.
Select Sauté or Browning on Pressure Cooker and allow pot to fully heat.
Add 2 Tablespoons Olive Oil to cooking pot. Sear Meatballs in batches, adding additional Oil, as needed, until slightly crisp and remove to a plate.
Add ¼ cup Water and deglaze cooking pot. Dump out liquid/bits and start with clean pot.
Add 1 Tablespoon Oil, Carrots and diced Onions to cooking pot. Sauté until soft.
Add Garlic and Sauté for 30 seconds longer.
Pour in Red Wine and deglaze cooking pot, making sure to scrape up all stuck on brown bits. Add Tomato Paste and simmer for about five minutes to reduce the Wine.
Whisk in Beef Stock, Tomato Puree, Oregano and Basil. Make sure nothing is stuck to the bottom of the pot.
Carefully add Meatballs to the Sauce.
Lock on Lid and close Pressure Valve. Cook at Low Pressure for 10 minutes. When Beep sounds, wait 15 minutes and then release pressure.
Garnish with Parmesan Cheese, Basil, Parsley.
Searing the Meatballs after dredging through Potato Starch will help to form a crust and will prevent the Meatballs from sticking to the pot. If you are not an expert at Searing, I suggest using the Potato Starch trick. If you are intolerant to Sun Dried Tomatoes, omit them AND the Smoked Paprika and use 2 ounces of Prosciutto instead.
If you truly do not want to Sear the Meatballs in the Pressure Cooker first, you can either bake them in the oven at 350ºF for 10 minutes or in the Air Fryer at 330ºF for 8 minutes. If you do that, add 1 Tablespoon of Olive Oil to the Meatball Mixture and then bake.If you don't want to Sear the Meatballs at all, use very, very lean beef. Then skip to Step 6. However, I strongly recommend giving the Meatballs a nice Sear first.