No one ever knows these are vegetarian. These also make great cocktail meatballs in a slow cooker with sweet and sour, Asian, or barbecue sauce.
- 1 (6 pound) beef brisket, trimmed of fat
- 2 (16 ounce) jars dill pickle spears
- 1 (18 ounce) bottle barbeque sauce
Place brisket in the bottom of a slow cooker. Pour dill pickle spears and pickle juice over the beef; add barbeque sauce.
Cook on High until beef shreds easily with 2 forks, about 6 hours.
Preparation time: 30 mins
Cook time: 20 mins
Total time: 1 hr 50 mins
Servings: 16 – Yield: 80 meatballs