Rolls Stuffed with Meatballs
Blanch the tomatoes for a few seconds, remove, peel, quarter, core and dice. Mix the ground meat with egg and breadcrumbs and season with salt, pepper, 1/2 teaspoon oregano and tomato ketchup in a bowl. Form into small meatballs.
Heat the olive oil in a pan over medium heat and cook the meatballs until completely browned. Add tomatoes, season with salt, pepper and the remaining oregano. Cover and simmer for about 10 minutes over low heat. Rinse peppers, trim, cut in half, remove seeds, remove white membrane and finely dice.
Split the rolls in half lengthwise, but do not cut all the way through. Coat the inside of the rolls inside with butter. Spoon the tomato-meatball mixture into the bread and sprinkle with the diced peppers and Parmesan and serve immediately.