Instant Pot Instructions: 

1. Turn Instant Pot to sauté setting. When display says HOT add in the oil and swirl it around. Add in the onion and sauté for 3-4 minutes. Add in the garlic and sauté for 3o seconds. Pour in the broth and scrape bottom of pot so that nothing is sticking. 
2. In a mixing bowl add the beef, turkey, bread crumbs, cheese, eggs, Italian seasoning and kosher salt. Using clean or gloved hands mix lightly but thoroughly. Shape into golf ball size meatballs. Add into the Instant Pot. Most will fit on the bottom of the pot but you’ll have to stack a few on top of each other. 
3. Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 5 minutes. When time is up let pot sit for 5-10 minutes and then move valve to venting. Remove the lid. 
4. Use tongs to place meatballs on a platter. Turn Instant Pot to sauté setting and stir the spaghetti sauce (if using) into the Instant Pot and heat through. Serve the meatballs and sauce over spaghetti, rice, cauliflower rice, or potatoes, etc.

Slow Cooker Instructions: 

1. Heat a pan over medium high heat. Add in the oil and swirl it around. Add in the onion and sauté for 3-4 minutes. Add in the garlic and sauté for 3o seconds. Add to the slow cooker.
2. Pour in 1 cup of broth.
3. In a mixing bowl add the beef, turkey, bread crumbs, cheese, eggs, Italian seasoning and kosher salt. Using clean or gloved hands mix lightly but thoroughly. Shape into golf ball size meatballs. Add into bottom of slow cooker. Dump spaghetti sauce on top of meatballs.
4. Cover and cook on low for 6 hours or on high for 3 hours. 
5. Serve the meatballs and sauce over spaghetti, rice, cauliflower rice, or potatoes, etc.