roidrage · November 16, 2024 00:06 · Dec 24, 2013 · Dec 24, 2013 · Dec 24, 2013 · Dec 24, 2013
diff --git a/meatballs.md b/meatballs.md
@@ -30,6 +30,6 @@ Ingredients (serves four hungry people):
 
 4. Drop the meatballs into the sauce. It's okay if some stick out the top, they'll be covered over time. It's important not to stir the sauce and the meatballs for at least 20 minutes. After that you can give the sauce a gentle stir every now and then to get the water from the meatballs to the top. Leave to simmer for at least 90 minutes. The longer you leave this on the stove, the better the sauce will be.
 
-5. Transfer six meatballs with sauce into a small baking dish, cover with lots of cheese (lots of it!), and leave in the oven at 425 degrees F, until the cheese has melted and is bubbly.
+5. Transfer six meatballs each with sauce into a four small baking dishes, cover with lots of cheese (lots of it!), and leave in the oven at 425 degrees F, until the cheese has melted and is bubbly.
 
 6. Enjoy with baguette bread. I don't serve these meatballs with anything else, because they're just so frickin good.
diff --git a/meatballs.md b/meatballs.md
@@ -18,8 +18,8 @@ Ingredients (serves four hungry people):
 - 2 crushed garlic cloves
 - 1/3 cup of shredded parmesan
 - 1/3 cup of flat leaf parsley
-- 2 cups of good cheese, Swiss prefered
-- 2 16oz cans of tomatos, peeled
+- 2 cups of good cheese, Swiss preferred
+- 2 16oz cans of peeled tomatoes
 - 1 teaspoon dried oregano
 
 1. Drain the fluids from the tomato cans and put them into a large pot (10 inch minimum), squishing them into little bits. Add 1/2 teaspoon salt and the oregano. Leave to simmer at medium heat for at least 90 minutes or longer, until there are no fluids left on top of the sauce.

diff --git a/meatballs.md b/meatballs.md
@@ -6,7 +6,7 @@ Once the meatballs are in the sauce, the more time you give them, the more delic
 
 The long stew ensure that the fluids have evaporated and that you're left with the tastiest meatballs you've ever had.
 
-Ingredients (serves four):
+Ingredients (serves four hungry people):
 
 - 1 pound ground beef
 - 1 pound ground pork

diff --git a/meatballs.md b/meatballs.md
@@ -19,12 +19,12 @@ Ingredients (serves four):
 - 1/3 cup of shredded parmesan
 - 1/3 cup of flat leaf parsley
 - 2 cups of good cheese, Swiss prefered
-- 2 16oz cans of tomatos, pealed
+- 2 16oz cans of tomatos, peeled
 - 1 teaspoon dried oregano
 
 1. Drain the fluids from the tomato cans and put them into a large pot (10 inch minimum), squishing them into little bits. Add 1/2 teaspoon salt and the oregano. Leave to simmer at medium heat for at least 90 minutes or longer, until there are no fluids left on top of the sauce.
 
-2. Mix the remaining ingredients in a large bowl, kneading the "dough" for about five minutes until everything is well mixed.
+2. Mix the remaining ingredients in a large bowl, kneading the "dough" for about five minutes until everything is well mixe.
 
 3. Make little meatballs, 2 inches or less in diameter. Arrange them on a wet wooden board so they don't stick. The amount above should yield some 25 meatballs.
 

diff --git a/meatballs.md b/meatballs.md
@@ -0,0 +1,35 @@
+#### The @roidrage meatballs extravaganza.
+
+The secret ingredient to this recipe is letting everything stew for a few hours. First the tomato sauce, requires at least 90 minutes to 2 hours. Then the meatballs in the sauce another 90 minutes. The longer the better.
+
+Once the meatballs are in the sauce, the more time you give them, the more delicious flavor will seep from the meat into the sauce, and vice versa. I'd recommend giving it a total of four hours for maximum taste extraction.
+
+The long stew ensure that the fluids have evaporated and that you're left with the tastiest meatballs you've ever had.
+
+Ingredients (serves four):
+
+- 1 pound ground beef
+- 1 pound ground pork
+- 1 egg, beaten
+- 1/3 cup milk
+- 1/3 cup breadcrumbs
+- 1 teaspoon salt
+- pinch of pepper
+- 2 crushed garlic cloves
+- 1/3 cup of shredded parmesan
+- 1/3 cup of flat leaf parsley
+- 2 cups of good cheese, Swiss prefered
+- 2 16oz cans of tomatos, pealed
+- 1 teaspoon dried oregano
+
+1. Drain the fluids from the tomato cans and put them into a large pot (10 inch minimum), squishing them into little bits. Add 1/2 teaspoon salt and the oregano. Leave to simmer at medium heat for at least 90 minutes or longer, until there are no fluids left on top of the sauce.
+
+2. Mix the remaining ingredients in a large bowl, kneading the "dough" for about five minutes until everything is well mixed.
+
+3. Make little meatballs, 2 inches or less in diameter. Arrange them on a wet wooden board so they don't stick. The amount above should yield some 25 meatballs.
+
+4. Drop the meatballs into the sauce. It's okay if some stick out the top, they'll be covered over time. It's important not to stir the sauce and the meatballs for at least 20 minutes. After that you can give the sauce a gentle stir every now and then to get the water from the meatballs to the top. Leave to simmer for at least 90 minutes. The longer you leave this on the stove, the better the sauce will be.
+
+5. Transfer six meatballs with sauce into a small baking dish, cover with lots of cheese (lots of it!), and leave in the oven at 425 degrees F, until the cheese has melted and is bubbly.
+
+6. Enjoy with baguette bread. I don't serve these meatballs with anything else, because they're just so frickin good.
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