In a medium mixing bowl, combine crumbled ground beef, egg, breadcrumbs, fine sea salt, white ground pepper, Parmesan cheese, garlic powder and evaporated milk. Toss to combine, but do not over mix. This leads to tough meatballs.
Form into 8 large meatballs. Set aside.
Set Instant Pot to saute function, add onion and garlic, sauteing for 2 minutes.
Add fennel seed, crushed tomato and Italians seasoning. Stir well.
Add meatballs on top of sauce.
Place dry spaghetti on top of meatballs.
Pour 1/2 cup water over pasta.
Lock lid in place. Set to manual high pressure and set for 5 minutes.
Use quick release method.
Pour spaghetti and meatballs onto a large serving platter, breaking apart any stuck pieces of pasta.
If you've tried this recipe, come back and let us know how it was!
About 50% of the individuals who have made this received a "burn notice" for too little liquid. Crushed tomatoes can vary greatly by brand as to how much liquid versus whole tomato is in the can. If yours is more of a puree, add 1 cup of water. If yours has large chunks of tomato and is less liquidy or really thick, add an additional 1/2 cup (1 1/2 cups total) water. Toss well when finished and allow to sit to let some of the water mix into the sauce.