In a bowl, combine the ground beef and pork, garlic, eggs, milk, salt, pepper, Italian breadcrumbs, parmesan cheese, and fresh parsley.
Using a tablespoon measure, scoop 2 tablespoons of meat per meatball and roll between your palms forming a ball. Keep rolling meatballs until no meat remains, forming about 36 meatballs.
Set your Instant Pot to the sauté setting and add in the olive oil. When oil is hot, about 1 minute later, add in the minced garlic for the sauce and gently sauté for 2 minutes.
Add in the remaining sauce ingredients and mix everything together to combine.
Carefully place all 36 meatballs into the Instant Pot along with the sauce, secure the lid and pressure cook on high for 8 minutes.
Quick release the steam before opening the lid of the Instant Pot, serve meatballs as desired.
Enjoy with your favorite spaghetti noodles and top with extra parmesan cheese and parsley.