Greek Meatballs and Spaghetti Sauce

Source: The Pressure Cooker Cookbook by Toula Patsalis

Meatballs (recipe below)
1 large onion, minced
4 garlic cloves, crushed
2 slices bacon, diced (optional)
2 carrots, coarsely diced
1/3 cup chopped parsley
1 (29 ounce) can tomato sauce
1 cup beef broth or stock
2 tablespoons sherry
2 tablespoons light brown sugar
2 teaspoons salt
1/2 teaspoon crushed red pepper flakes
2 tablespoons dried oregano
1/2 teaspoon ground fennel
1/2 teaspoon mint
2 bay leaves
Cooked pasta or rice to serve

Meatballs
1 pound beef, veal and pork ground together (or ground turkey)
1/4 cup sherry
1 egg, lightly beaten
1 medium size onion, minced
2 garlic cloves, crushed
2 slices bread, finely crumbled (store bought bread crumbs if you want)
1 teaspoon salt
1/8 teaspoon freshly ground pepper
1/2 cup olive oil or less
1/2 teaspoon dried mint

Prepare meatballs. Set aside.

In a pressure cooker, saute onion, garlic, tomato paste, bacon, carrots, and parsley over medium-high heat for 3 minutes. Add tomato sauce or puree, broth, sherry, brown sugar, salt, pepper flakes, oregano, fennel, mint and bay leaves. Stir to combine, and add meatballs. Secure lid. Over medium-high heat develop steam to high pressure. Reduce heat to maintain pressure and cook 10 minutes. Release pressure according to manufacturer