1. In a large bowl, combine all the ingredients except the bone broth.
2. Using a spoon or tablespoon, dish out and roll meat mixture into 20 balls.
3. Place on a baking sheet lined with parchment paper and put in the freezer for 5 minutes.
4. Pour the broth into the instant pot and add in the trivet.
5. Place the meatballs onto the trivet.
6. Add the lid to the instant pot, making sure the valve is set to seal.
7. Press the pressure cook button and set the timer to 8 minutes, making sure the pressure is on high.
8. Once finished, allow pressure to release naturally for 5-10 minutes, then switch the valve to venting.

Cover in fresh grated parmesan and dip in our pizza sauce!