In a large bowl, add your beef, the 3 heaping tablespoons of giardiniera, the oregano, pepper and garlic powder, the egg, the parmesan cheese, the peppers and the onions. Combine this mixture well, and roll the mixture into the meatballs. Place them on a baking pan and let them sit for about 20 minutes. You can make these balls any size you choose for appetizers, sandwiches or dinner size. Do not over mix the meat, just combine well and roll into balls. (if you can't find giardineira relish, finely chop the regular before adding)

Prepare your au jus if you are making it from a mix packet or from a jar. You can also use ready made or beef broth.

In a skillet, add your butter, melt it and then add the additional two tablespoons of the giardiniera. Sauté for five minuyes. Use caution with this step as the giardiniera tended to pop a little out of the pan as it cooked. I used my mesh pan cover to prevent this. (linked in post)

Add your meatballs to the hot pan. Cook them on each side for a good 6 minutes or so before turning. Make sure they aren't burning. Keep turning as they cook on all sides and get nice and crispy brown. They will lift easily from the pan when they are ready to be turned. If you think they are getting too dark, it is better to turn the heat down then to force them to lift from the pan.

I used a higher fat beef so I had to drain the pan carefully when they were browned on all sides. Use your best judgement. There will be some liquid in the pan but the meatballs should not be floating in liquid. If they are, drain.

Add the au jus to the pan, reduce heat to a low simmer, cover and simmer 15 minutes.

Stir occasionally.

After 15 minutes, add the marinara sauce, stir carefully to combine and then simmer uncovered for 5 to 10 minutes more.

Cook times will differ if you make smaller meatballs.

Serve these or you can keep them on warm in a slow cooker for a party.

You can also throw this all in a slow cooker after browning the meatballs on all sides to cook on low six hours with both the au jus and the marinara.

Serve on bread, alone or as cocktail meatballs.