Ingredients

· 2 tablespoons olive oil

· 12 beef meatballs

· 12 bread rolls

· 100 g tomato pasta sauce

· 100 g grated mozzarella

· 50 g butter

· 1 teaspoon dried oregano

· 20 g grated parmesan

Method

Heat the oil in a pan, and fry the meatballs for 10 minutes, or until browned and cooked through. Set aside. Heat the oven to 180°C. Carefully split the rolls through the middle, ensuring they remain attached at their sides. Lay the bottoms of the rolls in a roasting tin lined with a sheet of scrunched-up baking parchment or foil. Spread the tomato sauce over, then place one meatball on every roll. Sprinkle over the mozzarella, then cover with the tops of the rolls, pressing down gently. Brush with the melted butter, then sprinkle over the oregano and parmesan. Cover with foil and bake for 20 minutes, uncovering for the final five minutes so the tops become golden.