5 Recipes For Organ Meat Beginners

In the Western World, those born pre-1950 likely knew how to cook with organ meats.  They not only understood their importance in the diet, but they were familiar with the taste and texture - and many came to enjoy them.

Fast forward to today, and organ meats are uncommon, and rarely enjoyed.  But that doesn’t mean they have to be!   

Here are 5 recipes designed to ease you into eating organ meats — with familiar flavors, simple ingredients, and flexible options…

1. Classic Liver & Onions (with a Twist)

Best For: Liver first-timers

Organ: Beef or chicken liver

Why it works: Sautéed onions mellow out the liver flavor, and optional soaking in milk makes it even milder.

Ingredients:

• 1 lb beef or chicken liver, sliced
• 2 medium onions, sliced
• 1 cup milk (for soaking)
• Butter or ghee for frying
• Salt, pepper, garlic powder

Instructions:

1. Soak sliced liver in milk for 1–2 hours in the fridge. Pat dry.
2. In a skillet, sauté onions in butter until golden. Remove and set aside.
3. Add more butter and cook liver 2–3 minutes per side.
4. Season and serve with the sautéed onions on top.

Beginner Tip: Serve with mashed potatoes or rice to make it feel like comfort food.

2. Beef Heart Tacos

Best For: Muscle meat lovers

Organ: Beef heart

Why it works: Beef heart has a mild, meaty taste and is perfect for tacos or stir-fry.

Ingredients:

• 1 lb beef heart, trimmed and diced
• 1 tbsp olive oil
• 1 tsp chili powder
• 1 tsp cumin
• Salt, pepper, garlic
• Corn or cassava tortillas
• Toppings: onion, cilantro, salsa, lime

Instructions:

1. Marinate diced heart with spices and olive oil for 30 mins.
2. Sear in a hot skillet for 3–4 minutes until browned.
3. Warm tortillas and build tacos with toppings of your choice.

Beginner Tip: The spices and toppings disguise the fact that you’re eating organ meat — great for first-timers.

3. Hidden Liver Meatballs

Best For: Sneaky nutrition

Organ: Beef liver

Why it works: You won’t even know it’s in there — perfect for kids and picky eaters.

Ingredients:

• 1/2 lb ground beef
• 1/4 lb beef liver, finely minced or blended
• 1 egg
• 1/3 cup breadcrumbs or almond flour
• 1 tbsp Italian seasoning
• 1 garlic clove, minced
• Salt & pepper

Instructions:

1. Mix all ingredients together in a bowl.
2. Roll into balls and bake at 375°F (190°C) for 20–25 minutes.
3. Serve with marinara and pasta or zoodles.

Beginner Tip: Start with a smaller amount of liver and increase as you get used to the flavor.

4. Pan-Fried Chicken Hearts

Best For: Quick snack or stir-fry

Organ: Chicken hearts

Why it works: Bite-sized, tender, and cooks fast — no prep stress.

Ingredients:

• 1 lb chicken hearts
• 1 tbsp olive oil or butter
• Salt, pepper, garlic, smoked paprika

Instructions:

1. Rinse and trim chicken hearts if needed.
2. Heat oil in a pan and sauté hearts for 5–7 minutes until browned.
3. Season and serve with rice, veggies, or in a stir-fry.

Beginner Tip: Use teriyaki sauce or chili garlic sauce for extra flavor.

5. Sweetbread Tacos (Pancreas/Thymus)

Best For: Foodies open to trying something new

Organ: Sweetbreads (usually pancreas/thymus)

Why it works: Crispy on the outside, tender on the inside — perfect with bold toppings.

Ingredients:

• 1/2 lb sweetbreads
• Lemon juice or vinegar (for soaking)
• Cornmeal or flour (optional, for dusting)
• Oil for pan-frying
• Corn tortillas
• Toppings: avocado, pickled onions, hot sauce

Instructions:

1. Soak sweetbreads in lemon water for 1–2 hours, then rinse well.
2. Simmer in water for 10–15 minutes, then let cool and slice.
3. Lightly dust with flour or cornmeal and pan-fry until crispy.
4. Serve in tacos with your favorite toppings.

Beginner Tip: These pair beautifully with spicy or tangy sauces to complement the richness.

Not quite ready yet?

That’s okay – we’ve got you covered!

Our Bovine Liver Capsules are a great introduction to the benefits that come with organ meats, without the actual eating part.

Not a pill person?

All good! Try our convenient Liver, Heart & Kidney Powder.  Works great in smoothies, or mixed-into ground meat, stir-fry’s, or soups & stews…