1 lb. ground beef
1 sm. onion, minced
3/4 c. dried bread crumbs
3/4 c. milk
1 tsp. cornstarch
1 egg
Salt
1/2 c. packed brown sugar
1 (16 oz.) pkg. franks, cut diagonally into 1 inch chunks
1 c. cut up dill pickles (optional)
3 (8 oz.) cans tomato sauce
1/4 c. salad oil
2 tbsp. lemon juice

About 1 hour before serving (can be done the day before) - in medium bowl mix well first 6 ingredients with 1 teaspoon salt; shape mixture into 1 inch meatballs. In 12 inch skillet over mid-high heat, in hot salad oil, cook meatballs, a few at a time until brown on all sides, removing them as they brown. Spoon off fat.

Into skillet stir tomato sauce, brown sugar, lemon juice and 1/2 teaspoon salt; add meatballs and franks and heat to boiling. Reduce heat to low, cover and simmer 10 minutes or until heated through, stirring occasionally. Stir in pickles.