In a large bowl, combine ground beef, sweet Italian sausage, egg, bread crumbs, Parmesan cheese, minced garlic, salt, and pepper. Mix gently until just combined. Roll into 1-inch balls and place on a baking sheet. Broil for 5–6 minutes until golden brown.

Select the sauté mode on your Instant Pot and add olive oil and butter. Add diced onion, carrot, and celery, stirring occasionally for 3–4 minutes until softened.

Stir in the Arborio rice for about 1 minute, then cancel sauté mode and add chicken broth. Secure the lid and cook on pressure mode for 6 minutes, allowing natural release for 5 minutes.

Add remaining Parmesan cheese and greens, stirring until they wilt. Adjust consistency with more broth if needed.

Spoon Wedding Risotto into bowls and top with meatballs. Garnish with fresh herbs or additional Parmesan if desired.