Combine all ingredients for the meatballs in a large bowl and mix together. Do not overmix.
Roll into balls the size of golf balls and set aside.
Set a 6qt Instant Pot on Sautè and add avocado oil.
Once the Instant Pot signals that it's "hot,' add onion and garlic and cook stirring for 5 minutes until soft and fragrant.
Press Cancel on the Instant Pot, and then add crushed tomatoes, water, tomato paste, and sea salt, and stir together.
Remove about 1/3 of the sauce and set aside.
Gently add the meatballs to the Instant Pot over the sauce.
Pour 1/3 of the sauce that was previous removed back in, covering the meatballs from the top.
Close the lid, make the sure the pressure valve is set to Sealing.
Cook on Manual on high pressure for 7 minutes.
Once the Instant Pot beeps to a finish, let the pressure release naturally for 10 minutes.
Open the lid and serve over cooked spaghetti squash, zucchini noodles, or cauliflower rice!