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

About 1 hour before serving, in medium bowl, mix well first 6 ingredients with 1 teaspoon salt; shape mixture into 1 inch meatballs. In 12 inches skillet over medium high heat, in hot salad oil, cook meatballs, a few at a time, until browned 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 frankfurters and heat to boiling. Reduce heat to low; cover and simmer 10 minutes or until heated through, stirring occasionally. Stir in pickles. Makes 10 servings.