Total TimePrep: 25 min. Cook: 50 min.
Makes12 servings (3 quarts)
Cut recipe in half to do a test batch prior to Thanksgiving. Co workers were the judges. All thumbs up. I did make a few slight changes. For the butterballs I used 2 sticks of butter and just dumped in the chives parsley and lemon till it tasted right. Will be used for a bunch of different soups and will easily last two months, but I doubt they will last that long. One other change is that I added more garlic. My crew loves garlic. Other than that, a fabulous recipe! Thanks for sharing Merry! Love from your neighbor in Castaic.
Hi Jeani_Coleman,The balls are about 1 tsp in size (see the directions step 1). There are 12 tsp in 1/4 cup and then you're adding 4 1/2 tsp of herbs. You should be able to get 14 nice size balls out of that.
I haven't made this yet but how can you make 14 balls out of 1/4 cup butter. Something is not right. The butterball in the picture looks like it's at least 1 Tbs which would yield only 4.