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Easter Weekend and Salisbury Steak Meatball Pasta


Most people outside of America won't get it. It's the Easter bunny. It's another lie and I don't understand why we had to invent this character.

Todd Rundgren



Easter.

Yeah... that happened :)

We had a wonderful, tiring, awesome Easter weekend! Apparently other people went back to school today but not here in BC lol! We had delicious Easter dinner at my In-Laws on Saturday, The Easter Bunny came on Sunday and then we did some Easter Geocaching! Today we went to Locolanding for the 5th annual Egg Hunt!





























Easter Date night with Daddy, Home




















The other day I made Pasta with Salisbury steak meatballs... it was super tasty!


Salisbury Steak Meatballs
Adapted from The Pioneer Woman

1 1/2 pounds Ground Beef
3/4 cups Panko
3 teaspoons Italian seasoning
3 tablespoons Old style Mustard
3 tablespoons Ketchup
1 teaspoon Powdered Beef Base Or Crumbled Beef Bouillon Cubes
1 Tablespoon Worcestershire Sauce
1/2 teaspoon Salt
1/2 teaspoon Black Pepper
3 tablespoons butter
1 whole Large Onion, Halved And Sliced
2-1/2 cups Beef Broth
1 Tablespoon Worcestershire Sauce (addition)
1 Tablespoon Ketchup (additional)
1 tablespoon Dijon Mustard
2 Tablespoons Cornstarch 
1 teaspoon Kitchen Bouquet (optional)
1 pound Egg Noodles, Cooked To Al Dente And Drained

To make the meatballs, combine the first 9 ingredients in a mixing bowl and knead until completely combined. Form into medium-sized meatballs and place on a plate.




Heat a large skillet or dutch oven over medium heat, and then add 2 tablespoons butter. When melted, add half the meatballs and gently move around the pan to brown. When brown, remove them to a clean plate and repeat with the rest of the meatballs.



In the same skillet, add the onions and cook for 3-4 minutes, until golden brown and starting to soften. In a small bowl, mix ½ cup of beef broth with the cornstarch.



Next add to the skillet 2 cups of the beef broth, Worcestershire sauce, ketchup, and mustard. Stir to scrape the bits off the bottom of the pan. Bring to a gentle boil and add the cornstarch mixture.


Return the meatballs to the pan, reduce the heat to low, and allow them to simmer in the sauce for 10 minutes or until meatballs are done and sauce is thick. (Splash in more beef broth if needed for thinning.) To give the sauce a deeper color, add a little Kitchen Bouquet.


Serve meatballs and sauce over a platter of egg noodles, tossed in the remaining tablespoon of butter. 





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