[{"data":1,"prerenderedAt":24},["ShallowReactive",2],{"category-pasta-italian":3},{"category":4,"videos":11},{"id":5,"name":6,"slug":7,"emoji":8,"color":9,"featured":10},337,"Pasta & Italian","pasta-italian","🍝","#C0392B",false,[12],{"id":13,"code":14,"youtubeVideoId":15,"title":16,"description":17,"youtubeDuration":18,"youtubeIsShort":10,"contentType":19,"channel":20},1004141,"8cy1gl","v8zoN_EbT5I","Why Italian Grandmothers Used Fresh White Bread (Not Breadcrumbs) to Make the Perfect Meatball","Chef Brian reveals the poverty-born Italian secret to impossibly moist meatballs: fresh white bread instead of store-bought breadcrumbs. The recipe combines ground beef and pork with ricotta, whole nutmeg, and a simple San Marzano tomato sauce — all baked at 400°F for a less greasy result. A great beginner-friendly walkthrough with clear explanations of the 'why' behind each technique.","PT23M25S","RECIPE",{"name":21,"slug":22,"avatar":23},"Chef Brians Kitchen","chef-brians-kitchen","https:\u002F\u002Fyt3.ggpht.com\u002FK7ujW5ggMOLuet9P6XWCUsHKNJ--vzp-GK3-Rt82JhfR2fLNi9XyRYhluK2i0Lvx06q3vX1ONw=s800-c-k-c0x00ffffff-no-rj",1778181063585]