Heart and liver especially are nutritional powerhouses but they can be tricky to get into the cooking rotation and even trickier to get some people to eat. Until now. Just swap this out with any ground beef recipe!
Note that you can smell some liver flavors while you cook it (if you know to look for it) and you can taste it if you eat it plain with nothing added (and, especially if you are looking for it), so if you really need to hide it - make sure to dress it up somehow. Also note that it is a finer grind then our regular ground beef to help blend everything in - there are no noticeable pieces, different textures or discoloration due to the organ meat being added.
Ground beef’s versatility makes it a staple in every household. Great for meat sauces, casseroles, burgers, meatballs, tacos, and more. The fat content tends to be around 90-95%, so it's definitely leaner than most other ground beef out there. To add more fat, melt some tallow in the pan before frying, or mix a little lard or ground pork in before shaping.