To a big bowl, add ground beef, breadcrumbs, grated onions, parmesan cheese, dried parsley, salt, black pepper and whisk one egg in. Get your hands in there and mix to combine. Don’t overmix so that the meatballs don’t come out tough.
Scoop and roll the meat mixture in your palms in small portions to form a ball. You should get between 12 to 15 meatballs. To make the job easier and for equal meatball sizes, use a medium-size cookie scoop.
Turn on your instant pot, select sauté button and set to normal. Add olive oil, passata, herb de Provence, brown sugar, beef stock and mix to combine. Sprinkle smoked paprika and salt on the sauce, don’t stir.
Add the meatballs to the sauce, do not stir. Lock the lid of the IP securely and turn the valve to the sealing position. Select the manual or high-pressure cook, then time for 6 minutes. The timer would beep once it’s done cooking, leave the pressure cooker to naturally release for 5 minutes then carefully do a quick release.
Carefully stir the meatballs and sauce to combine. Serve with pasta, rice or as an appetiser with homemade garlic bread.