Mix cheeses, basil, parsley, garlic powder, onion powder, and salt in a small bowl.
In a large bowl place the meat and work it together.
Add breadcrumb mixture from the small bowl and the eggs to the meat.
Work everything together until it is thoroughly mixed.
Form meat into large balls approximately 2 ounces each. We were able to get 22 meatballs.
Pour the sauce + 1/2 cup of water into the Instant Pot and set it to SAUTE to heat the sauce.
Once the sauce is warm add the meatballs to the pot. The meatballs can touch and they can stack on one another but try to stack them as gently as possible so the ones on top don’t smoosh into the ones below.
Lock the lid in place and turn the valve to SEALING. Set to HIGH pressure for 8 minutes.
When the timer goes off press CANCEL and then let it do a natural release for 5 minutes.
Turn the valve to VENTING and release the remaining steam then remove the lid and serve your meatballs.