Directions

1. In a small bowl, combine panko and milk. Allow panko to soak in the milk; set aside.

2. Add tomatoes, bay leaf, onions, and salt to the cooker. Stir to combine.
3. In a large bowl, using a whisk, mix the egg, salt, Parmesan cheese, and parsley. Add the lamb, garlic, onions, and soaked panko. Mix well.
4. Form lamb mixture into balls. Place meatballs in tomato sauce in cooker. Make sure meatballs are coated once in sauce.
5. Cover with the glass lid. Set to "slow cook" and adjust for 4 hrs. Cook until the meatballs are no longer pink in the middle. Remove bay leaf. Stir before serving.