re: Basic Marinara (red sauce) Recipes please.....

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Post your meatballs when you get a chance.

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err....not an exact recipe i've always just kinda "freeballed" my meatballs....depends on how much ground meat i have, usually use just good ole 80/20.....finely minced garlic and onion, basil and oregano (fresh if you can find it), shredded parm, fresh cracked black pepper, crushed red pepper, kosher salt to taste, and of course an egg and breadcrumbs for binder, usually one egg & 1/4 cup breadcrumbs per pound of meat

.....if you really wanna kick it up extra garlicky or oniony add a lil garlic and onion powder, i do this every now and then

meatballs are never an exact science to me, but one thing i do believe in is the fresh ingredients (garlic, onion, basil, oregano) I feel they make the difference