In a large bowl add the ground beef, half of the diced onion, 2 tablespoons of the relish, Worcestershire powder or sauce, 2 tablespoons of ketchup, the onion powder, garlic powder and black pepper, the sleeve of crackers (crushed fine), and the egg. Mix this until it is all well incorporated but do not over mix this.

Form the meat mixture into 3 to 4 inch balls and set aside on a baking sheet to rest. Preheat oven to 350°.

While the meatballs rest for about 15 minutes, add the butter to a deep sided skillet.

Add the onion to the butter and sauté over medium heat until the onions are softened and turning golden brown. Add the remaining relish and sauté for about five minutes.

Add the ketchup, tomato sauce, soy sauce, maple syrup or brown sugar, water, and the mustard. Bring to a simmer, cover, and simmer for 20 minutes, stirring occasionally.

While the sauce simmers and after the meatballs have rested, add them to the oven and bake for about 15 minutes. You want them semi done but not all the way cooked. *All ovens are different so keep an eye on the time and temp the first time you make these.

Remove the meatballs from the oven and carefully add to the simmering sauce. I had to add about ⅛th cup of water to the sauce when I added the meatballs cause it was a little too thick. You be the judge.

Simmer on low, covered, for 15 to 20 minutes until the sauce is thickened and the meatballs are done cooking. Stir occasionally.

Serve with potato chips and pickles. You can also make sliders with these or serve them over mashed potatoes or with crinkle cut fries.