PRESSURE COOK: Place sauce and meatballs into the inner pot and stir until meatballs are covered

Break spaghetti noodles in half and place on top in a vertical and horizontal pattern

Fill your spaghetti jar TWICE with water to fully cover the noodles

Gently press down the noodles until submerged in water

Put the lid on lock

Set valve to no venting

Press the steam button and adjust time to 8 minutes

Press the start button

Immediately release pressure when done and stir

Let sit until thickened

SLOW COOK:

Place your spaghetti sauce in crockpot

Fill your spaghetti jar with water TWICE and place in crockpot (approximately 4 plus cups)

Break the spaghetti noodles in half and place in a large Ziploc. Add a teaspoon of olive oil, seal and gently coat the noodles.

Remove noodles from plastic baggie bag and place on top of sauce. Gently arrange them so that they are covered in sauce.

Place frozen meatballs on top of noodles.

Put lid on and cook on low for 3-5 hours until noodles are tender and meatballs heated through.

Stir and let sit if there is extra moisture