This “Savory Meat Patties with Garlic Herb Zucchini Noodles” recipe offers a delicious and wholesome meal that perfectly balances rich, flavorful meat with light, fresh vegetables. As beautifully captured in the image, four perfectly browned, round meat patties are nestled in a luscious, reddish-orange sauce, generously seasoned with vibrant fresh herbs and a hint of red pepper flakes, suggesting a delightful kick. Complementing these savory patties is a generous portion of bright green zucchini noodles, skillfully spiralized and tossed with what appears to be fresh herbs, providing a fresh, al dente counterpoint to the robust meat. The presentation in a dark pan alongside the vibrant noodles hints at a comforting yet healthy, home-cooked meal. This dish is an excellent choice for a weeknight dinner, offering substantial protein and plenty of vegetables, making it a well-rounded and satisfying option for those seeking a flavorful, low-carb meal. The recipe emphasizes building layers of flavor, from seasoning the meat patties to creating a simple pan sauce and perfectly preparing the zucchini noodles, ensuring every component contributes to a harmonious and delectable experience.
Ingredients:
- For the Meat Patties:
- 1 ½ lbs (about 680g) ground meat (e.g., lean ground beef, ground turkey, or a mix)
- ½ cup finely chopped yellow onion (about ½ medium onion)
- 2-3 cloves garlic, minced
- ¼ cup fresh parsley, finely chopped, plus extra for garnish
- 2 tablespoons fresh breadcrumbs (optional, for binding and moisture)
- 1 large egg (optional, for binding)
- 1 teaspoon dried oregano
- ½ teaspoon red pepper flakes (optional, for a subtle kick, as seen in image)
- 1 teaspoon salt (or to taste)
- ½ teaspoon black pepper, freshly ground
- 2 tablespoons olive oil or vegetable oil, for searing
- For the Pan Sauce:
- 1 tablespoon olive oil or reserved fat from cooking patties (if lean meat used)
- 1 small shallot, finely minced (or 2 tablespoons diced yellow onion)
- 1 clove garlic, minced
- ½ cup beef broth or chicken broth
- ¼ cup crushed tomatoes or tomato sauce
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon fresh basil, chopped (optional)
- 1 teaspoon red wine vinegar (optional, for brightness)
- Salt and black pepper to taste
- For the Garlic Herb Zucchini Noodles (Zoodles):
- 3-4 medium zucchini (about 1.5-2 lbs), spiralized into noodles
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh chives, chopped (optional)
- Salt and black pepper to taste
- Pinch of red pepper flakes (optional)
- Equipment:
- Large skillet or cast-iron pan (suitable for stovetop and optional oven finish)
- Large mixing bowl
- Whisk or fork
- Spiralizer (for zucchini noodles)
- Tongs or spatula
Instructions:
Part 1: Prepare and Cook the Meat Patties
- Combine Patty Ingredients: In a large mixing bowl, combine the ground meat, finely chopped yellow onion, minced garlic, ¼ cup chopped fresh parsley, dried oregano, optional red pepper flakes, salt, and black pepper. If using, add the breadcrumbs and egg.
- Mix Thoroughly: Using your hands, gently mix all the ingredients until just combined. Be careful not to overmix, as this can make the patties tough.
- Form Patties: Divide the mixture into 4 equal portions (for large patties, as seen in the image) or 6-8 smaller portions. Shape each portion into a flat, round patty, about ¾ to 1 inch thick. Make a slight indentation in the center of each patty with your thumb to prevent them from bulging during cooking.
- Sear Patties: Heat 2 tablespoons of olive oil in a large skillet or cast-iron pan over medium-high heat until shimmering. Carefully place the patties in the hot pan, ensuring not to overcrowd it (cook in batches if necessary). Sear for 4-5 minutes per side, until well-browned and a crust forms.
- Finish Cooking (Optional): If your patties are thick, you can reduce the heat to medium-low, cover the pan, and continue to cook for another 5-7 minutes, or until the internal temperature reaches a safe level (e.g., 160∘F (71∘C) for ground beef). Alternatively, you can transfer the seared patties to a preheated oven (375∘F / 190∘C) to finish cooking through, if your pan is oven-safe. Remove the patties from the pan and set them aside on a plate. Keep warm while you make the sauce.
Part 2: Make the Pan Sauce
- Sauté Aromatics: If there’s excessive fat in the pan after cooking the patties, drain some off, leaving about 1 tablespoon. Add the minced shallot (or onion) to the pan and sauté for 2-3 minutes until softened. Add the minced garlic and cook for another minute until fragrant.
- Deglaze and Simmer: Pour in the beef or chicken broth and crushed tomatoes. Scrape up any browned bits from the bottom of the pan with a wooden spoon – these bits are packed with flavor. Bring the sauce to a gentle simmer.
- Season Sauce: Stir in the chopped fresh parsley and optional fresh basil and red wine vinegar. Season the sauce with salt and black pepper to taste. Let the sauce simmer for 5-7 minutes, allowing it to reduce slightly and the flavors to meld.
- Return Patties to Sauce: Carefully return the cooked meat patties to the simmering pan sauce, spooning the sauce over them to coat. Keep warm over low heat while you prepare the zucchini noodles.
Part 3: Prepare the Garlic Herb Zucchini Noodles
- Spiralize Zucchini: Using a spiralizer, transform the zucchini into noodles. If the noodles are very long, you can snip them with kitchen shears to a more manageable length.
- Sauté Zoodles: Heat 1 tablespoon of olive oil in a separate large skillet (or clean the patty pan). Add the minced garlic and sauté for 30 seconds until fragrant.
- Cook Zoodles: Add the spiralized zucchini noodles to the pan. Cook for 3-5 minutes, tossing frequently with tongs, until the zoodles are slightly tender but still have a bit of a bite (al dente). Do not overcook, as they will become watery and mushy.
- Season and Finish: Stir in the chopped fresh parsley, optional chives, and red pepper flakes. Season with salt and black pepper to taste.
Part 4: Assemble and Serve
- Plate the Meal: Arrange a generous portion of the Garlic Herb Zucchini Noodles on serving plates.
- Add Patties and Sauce: Place 1-2 Savory Meat Patties alongside the zoodles. Spoon the delicious pan sauce over the patties and a little over the zoodles.
- Garnish: Garnish with additional fresh chopped parsley, if desired.
- Serve Immediately: Serve hot and enjoy this wholesome and flavorful meal!
Part 5: Storage
- Leftovers: Leftover meat patties and zucchini noodles can be stored separately in airtight containers in the refrigerator for up to 3-4 days.
- Reheating: Reheat patties gently on the stovetop or in the microwave. Zucchini noodles are best reheated quickly in a skillet to maintain their texture.
Tips for Success:
- Quality Meat: Use good quality ground meat for the best flavor and texture.
- Don’t Overmix Patties: Overmixing makes the patties dense and tough. Mix just until combined.
- Zoodle Texture: Pay close attention when cooking zucchini noodles; they cook very quickly. Aim for al dente.
- Flavorful Sauce: The pan sauce is key to tying the dish together. Don’t skip deglazing the pan for maximum flavor.
- Herb Freshness: Fresh herbs significantly elevate the dish’s flavor and appearance.
- Spice Level: Adjust the red pepper flakes in both the patties and zoodles to your preferred spice level.
Enjoy your “Savory Meat Patties with Garlic Herb Zucchini Noodles!”