Today is Labor Day, so what could be better than a delicious, simple meal that doesn’t require much labor at all?  In fact, this sandwich filler is even better the NEXT day!

Ingredients:

1 1/4 cups Texas Habanero Salsa or Texas Raspberry Chipotle Salsa (or mix both together!)

1/4 cup tomato sauce

3/4 cup Texas Pineapple Habanero Pepper Jelly

1/4 teaspoon ground cinnamon

1/4 teaspoon ground cloves

1/4 teaspoon ground nutmeg

1/4 teaspoon ground allspice

1/3 cup chopped onion

1 pound ground beef

2 eggs

1/2 cup bread crumbs – white or whole wheat or mixed together

Whatever kind of bread your family likes their sandwiches made with

What to do:

In a medium bowl, mix together the salsa, half of the tomato sauce, the pepper jelly, and the spices.

In a large bowl, mix together the beef, eggs, bread crumbs, the rest of the tomato sauce, and onion.

Form the meat mixture into 1-inch meatballs, and line large casserole dish with them.  Bake in 350 oven for about twenty minutes.  Remove dish from oven and pour salsa mixture over the meatballs.  Return dish to oven for about fifteen more minutes, or when meatballs are thoroughly done.

Remove from oven and let the pan “sit” for another fifteen minutes or so.

Put the meatball mixture on your bread or rolls, add a helping of Pineapple Habanero Potato Salad and some corn on the cob, and you’ve got a perfect Labor Day meal!

For an extra bonus, why not sign up for our ABSOLUTELY FREE newsletter and get our Country Sweet Texas Heat  Pepper Jelly eCookbook, also for free?

Now, this recipe will seem odd to many of you, and frankly, I wasn’t sure how it would turn out, myself.

And exactly how did it turn out, you may ask?

It was awesome.  There’s not a single bite of it left over!

With our dinner tonight, we had Pineapple Habanero Potato Salad!

Here’s what you need:

Ten large potatoes: peeled, cubed, and boiled.  Drain and set aside.

Eight large dill pickles.  Chop LARGE and set aside.

One large onion.  Chop finely and set aside.

One green pepper.  Chop LARGE and set aside.

Two boiled eggs.  Peel and chop and set aside.

One small jar of red pimento.  Open and drain.

3/4 cup of Miracle Whip.

One tablespoon cheap yellow mustard.

1/3 cup of Pineapple Habanero Pepper Jelly

Tiny dash of salt, if you must.

Now, dump the drained potatoes into a large bowl, and throw everything else in there with them.  Mix thoroughly but carefully, so you don’t mash the potatoes.  Cover the bowl tightly, and put it in the refrigerator.  Potato salad is best cold, you know.

Our supper tonight consisted of: Leftover BBQ chicken, brussel sprouts, and pineapple habanero potato salad.  It was a lovely, informal supper and my husband and son devoured every bite of everything on the table.  Pineapple Habanero potato salad has been requested for this weekend.