Every May, delicate sprigs of fresh mint and skinny chives push their way up to the garden by my kitchen door. Inspired to use them before they get overgrown, I add them to salads, scrambled eggs and fresh salsa.

Cilantro grown in Midwestern gardens also tastes sweetest when young. My pots of assorted basils won’t be ready for weeks; fortunately, supermarket basil and cilantro prove tender and nicely aromatic.

Tossing a handful of fresh herbs into just about any savory dish adds a garden-fresh lightness that heralds the warmer days ahead. Simply rinse herbs under cool water. Place on a towel and gently pat them dry. Dry herbs are easier to chop than wet and will keep longer without discoloring. Use a very sharp knife to slice or chop. Dry, freshly chopped herbs will keep in the refrigerator in a covered container for a day or two.

Fresh herbs also fill in when flavors are mild. Think chicken and most fish, for example. Ground chicken or turkey breast especially welcome a bevy of herbs for a fresh-tasting meatball. Grated fresh ginger adds its unique musty flavor and a hint of heat. Gluten-free panko crumbs can be used for those who stay away from gluten. The same recipe works with any ground meat, especially ground pork, but will be richer and may require a tad more salt.

These meatballs can be served in lettuce cups for a handheld appetizer. Or, tuck them into a crusty roll with shredded lettuce and mayonnaise flavored with lime juice for a refreshing sandwich.

For a warm spring supper, serve the golden meatballs over noodles. Rice noodles offer a lighter-tasting, slightly bouncier texture than wheat noodles for these herb-studded meatballs. Like Italian pasta, rice noodles come in a variety of shapes and thicknesses. Taste of Thai makes a rice noodle in a spaghetti noodle shape that is attractive in the recipe that follows.

The ginger dressing uses a bottled ponzu condiment, common in Japanese cooking, for a citrusy tang. Fresh lime juice makes an excellent substitute. The dressing keeps well for several days; add the fresh cilantro just before using.

Herby Chicken Meatballs with Rice Noodles

Makes 4 servings

Note: Wide rice noodles and wheat-based spaghetti noodles taste great here too. Noodle cooking time may vary.

1/4 to 1/3 cup chopped fresh herbs, such as a combination of cilantro, Thai basil or regular basil

1/4 cup thinly sliced fresh chives or 3 green onions, trimmed, finely chopped

2 tablespoons chopped fresh mint leaves

1 large egg

1 clove garlic, crushed

1 teaspoon grated fresh ginger or 2 teaspoons refrigerated ginger puree

3/4 teaspoon salt

1 pound ground chicken, 8% fat, or ground turkey breast

1/3 cup gluten-free or regular panko bread crumbs

2 tablespoons vegetable oil or peanut oil

1/2 of a 16-ounce package thin rice noodles, labeled as spaghetti

1/3 cup Ginger-cilantro dressing, see recipe or 1/3 cup refrigerated Asian ginger sesame salad dressing

1/2 large seedless cucumber, halved, very thinly sliced

1 large ripe avocado, halved, seeded, diced

Fresh herb sprigs, for garnish

Chopped roasted peanuts or almonds, optional

Lime wedges for serving

1. Mix chopped herbs, chives and mint in a small bowl.

2. Mix egg, garlic, ginger and salt in a large bowl. Stir in chicken, panko crumbs and about 1/4 cup of the herb mixture. Use clean hands to lightly mix ingredients together. Shape mixture into 12 meatballs, each about 1 1/2 inches in diameter and place on a plate or sheet pan.

3. Heat a large nonstick skillet over medium heat. Add a thin layer of oil. Then add meatballs in a single, uncrowded layer. Cook, turning, occasionally, until browned on all sides, about 15 minutes total.

4. Meanwhile, heat a large saucepan of salted water to boil. Add noodles and cook until al dente (taste one), about 4 minutes for rice noodles. Drain well. Transfer to a large bowl.

5. Toss warm noodles with some of the ginger dressing (see following recipe). Add cucumber and some of the remaining herb mixture. Arrange noodles on serving plates. Top with warm meatballs and avocado. Sprinkle with remaining herb mixture. Garnish with herb sprigs and optional chopped nuts. Pass lime wedges for squeezing over everything.

Ginger-Cilantro Dressing

Makes about 1/2 cup

1/4 cup bottled ponzu citrus seasoning and dressing or freshly squeezed lime juice

2 to 3 tablespoons vegetable oil

1 tablespoon refrigerated ginger puree

1 tablespoon light soy sauce or tamari

2 to 3 tablespoons chopped fresh cilantro

1 tablespoon chopped fresh mint

1. Mix all ingredients, except herbs, in a jar with a tight-fitting lid. Shake well. Refrigerate covered up to several days. Add herbs just before serving. Shake well.

(JeanMarie Brownson is a James Beard Award-winning author and the recipient of the IACP Cookbook Award for her latest cookbook, “Dinner at Home.” JeanMarie, a chef and authority on home cooking, Mexican cooking and specialty food, is one of the founding partners of Frontera Foods. She co-authored three cookbooks with chef Rick Bayless, including “Mexico: One Plate at a Time.” JeanMarie has enjoyed developing recipes and writing about food, travel and dining for more than four decades.)

©2025 JeanMarie Brownson. Distributed by Tribune Content Agency, LLC.