Step 1

Make the meatballs: Use the small holes of a box grater to finely grate 2 ounces Parmesan cheese (about 1/2 cup). Grate more Parmesan cheese for serving.

Step 2

Beat 1 large egg in a medium bowl with a fork until broken up. Add the 2 ounces grated Parmesan, 1 pound lean ground beef, 1/3 cup dry breadcrumbs, 1/3 cup whole milk, 1 teaspoon Italian seasoning, and 3/4 teaspoon kosher salt. Gently mix with your hands until evenly combined, but do not overmix. Roll the mixture into 2-tablespoon balls and place on a plate or baking sheet.

Step 3

Make the sauce: Thinly slice 4 garlic cloves and finely chop 1 large shallot. Heat a 6-quart or larger Instant Pot or electric pressure cooker with the Sauté function for 2 minutes. Add 2 tablespoons olive oil, followed by the garlic and shallot. Cook, stirring regularly, until the shallot just begins to soften, about 4 minutes.

Step 4

Add 1 (28-ounce) can crushed tomatoes and stir to combine. Add 1 tablespoon unsalted butter, 1 teaspoon kosher salt, and 1 teaspoon red wine vinegar. Turn off the pressure cooker and stir until the butter is melted.

Step 5

Gently add the meatballs to the sauce. Don’t worry if they are snug in the pot or aren’t completely covered — stack a few on top of each other as needed but don’t smoosh them.

Step 6

Make the spaghetti: Break 12 ounces dried spaghetti in half with your hands and spread them in one or two layers over the meatballs. Do not stir from this point on. Pour in 2 cups low-sodium beef broth.

Step 7

Lock the lid on and make sure the valve is set to seal. Set to cook on HIGH pressure for 8 minutes. It will take 10 to 12 minutes to come up to pressure.

Step 8

When the cook time is up, quick release the pressure. Turn off the pressure cooker and uncover. The mixture might look watery, but stir the spaghetti into the sauce and it will soak it up. Serve immediately with a flurry of grated Parmesan cheese.