Instructions

1. In a large mixing bowl, combine panko and milk and let it sit 1 minute to soak up a bit.  
2. Add ground meat, pancetta or bacon, parmesan, egg, parsley, garlic, onion flakes, oregano, fennel, red pepper flakes, salt, and pepper.  Gently mix by hand until combined.  
3. Using a cookie scoop, form meat into loose balls; about 2-3 tablespoons each.  Set aside.
4. To make sauce: Select saute on the pressure cooker and add oil.  When hot, add garlic and stir until aromatic, about 1 minute.  
5. Add broth, tomato puree, and whole peeled tomatoes.  Sprinkle with salt. Do not stir.  
6. Arrange meatballs in circular pattern on top of the sauce.  
7. Secure the lid and turn pressure release knob to a sealed position.  Cook at high pressure for 5 minutes.
8. When cooking is complete, use a natural release for 10 minutes and then release any remaining pressure.
9. Give the meatballs a good stir.  Top with torn basil.  
10. If a thicker sauce is preferred, use the saute function to simmer the sauce until thickened.
11. To assemble the sandwich: Toast bread under the oven broiler for about 2 minutes until brown.
12. Top with meatballs and a good amount of sauce.  Top with cheese and place back under the broiler to melt the cheese.
13. Serve hot.