5 Tasty Organ Meat Recipes

Our staff nutritionist, Ashley Swanson, has created five of the tastiest, most delicious recipes involving organ meats.

Organ meats are rich in nutrients. Your parents most likely ate organ meats yet they aren’t part of most people’s diets.

That’s why Ashley created these recipes for you. We hope you give them a try. If you want the benefits of the organs in a tablet form, click here.


Beef Bolognese

Serves: 4


½ lb. grass-fed beef liver, ground*
½ lb. grass-fed beef heart, ground*
4 tbsp. avocado oil
2 whole shallots, minced
8 cloves fresh garlic, minced
2 celery stalks, diced
1 carrot, peeled/ diced
2 whole butternut squash, roasted/scooped out
¼ c. organic white wine
1 18-25 oz. glass jar, organic whole peeled tomatoes
1 oz. fresh oregano
2 c. bone broth
2 oz. fresh basil
.5 oz. fresh flat parsley (“Italian parsley”)
1 tbsp. balsamic vinegar
Himalayan salt and pepper to taste

*Note: If you can’t find ground beef liver or heart, try this option. Cut organ meat into ¼ inch cubes and put into freezer for 30 minutes or until to firm to touch (but not frozen solid). Then, put into food processor and pulse to desired texture.


Sweat vegetables in 2 tbsp. avocado oil then remove vegetables from pan. Add in remaining 2 tbsp. oil and meat, cooking until browned. Return vegetables to the meat in the pan. Add in wine and reduce by half. Add tomatoes, broth and oregano and cover. Cook for 45 minutes on a low simmer or until sauce is slightly thickened. Add in balsamic vinegar and cook 5 minutes longer.

Roast the squash for 45 minutes in oven at 400°F. Scoop out seeds. Pull fork slowly across the squash width-wise to make strands, or “noodles”.

Serve Bolognese sauce over squash noodles. Garnish with fresh parsley and basil.



“Hearty” Chili

Serves: 6


2 lb. grass-fed beef (or bison) heart, ground
1 yellow onion, diced
4 cloves garlic, minced
¾ c. organic chili powder
¼ c. organic smoked paprika
1 tbsp. cumin
1 jalapeno, diced
1 poblano pepper, diced
2-18 oz. glass jars organic, whole peeled tomatoes
2 qt. bone broth
¼ c. tomato paste
2 tbsp. coconut sugar
1 red bell pepper, diced
1/3 c. fresh cilantro
2 limes, cut into wedges
Himalayan salt and pepper to taste



Sauté vegetables over medium-low heat until onions become translucent. Remove vegetables from pan. Brown meat in the same pan. Return vegetables. Add tomatoes, broth, dry spices and coconut sugar and bring to a simmer. Simmer for 2 hours or until tomatoes have broken down to proper consistency. Garnish with fresh cilantro and lime wedges.



Sweet Potato Hash

Serves: 6


1 lb. grass-fed beef liver
1 lb. grass-fed beef kidney
2 sweet potatoes, peeled/ minced
1 yellow onion, diced
1 clove garlic, minced
2 tbsp. fresh rosemary, chopped
1 tbsp. fresh thyme, chopped
1 tbsp. black pepper, coarsely ground
1 tsp. nutmeg
2 tbsp. extra-virgin olive oil
Himalayan salt and pepper to taste



Roast sweet potato at 400°F for 20 minutes or until soft. Peel, cool and dice.

Poach meat whole until cooked thoroughly. Let cool. Pulse meat in food processor to desired consistency (coarsely ground, but not a paste). Combine ground meat, diced potatoes, vegetables, spices and herbs into a mixture.

In a large, flat bottom sauté pan, add in 2 tbsp. olive oil over medium-high heat. Put mixture into the pan and press flat. Cook for 4 minutes on each side or until golden brown and delicious.



Stir Fry with Cauliflower Rice

Serves: 4-6


2.5 lb. grass-fed beef livers, diced (¼ inch)
1 head organic broccoli florets
2 c. scallions, diced (whites for sauté; greens for garnish)
2 tbsp. fresh grated ginger
1.5 c. organic heirloom carrots, thinly sliced
2 c. organic green cabbage, shredded
10 garlic cloves, minced
2 tbsp. chili flakes (depending on desired heat)
2 tbsp. sesame oil
1 c. organic coconut milk
2 tbsp. coconut aminos
2 tsp. rice wine vinegar
2 lb. cauliflower rice
1 orange or yellow pepper, julienned
Arrowroot starch as needed
¼ c. avocado oil
Himalayan salt and pepper to taste



Heat avocado oil in a heavy bottom sauté pan over medium- high heat. Dust duck livers in arrowroot starch and pan-fry until cooked thoroughly. Remove meat and excess oil from pan. Using the same oil-coated pan (add 1 tbsp. additional oil if needed), over medium-high heat, add in broccoli, carrots, scallion whites, garlic, ginger, chili flakes and peppers and cook until fragrant. Add in coconut milk, coconut aminos and vinegar. Bring to a boil and then reduce heat to a simmer. Simmer mixture for 5 minutes. Return duck liver to pan.

In a separate sauté pan, over medium-high heat, add in sesame oil and cauliflower rice. Cook until warmed- about 2 minutes max.

Garnish with the green scallions.



Curry Lamb Meatballs

Serves: 4-6


2 lb. grass-fed beef heart, ground
1 lb. grass-fed beef kidney, ground
1.5 c. button mushrooms, minced
2 eggs, beaten
1.5 tbsp. cumin
2 tbsp. coriander
1 tbsp. turmeric
1 tbsp. garlic powder
1 yellow onion, diced
1 serrano pepper, minced
1 tsp. cinnamon
4 cloves garlic, minced
4 c. coconut milk
1 c. chicken bone broth
1 bunch fresh mint, torn
Himalayan salt and pepper to taste



Combine and mix all ingredients (except coconut milk, bone broth and mint) in a bowl. Form meatballs to be 3 oz. portions (roughly the size of a small lime). Using a heavy bottom sauté pan over high heat, sear all sides of the meatballs. Remove balls.

Preheat oven to 275°F. In a casserole dish, transfer the balls into the pan so they are not touching. Add in bone broth and coconut milk and cover. Braise for 2 hours.

Serve over cauliflower rice or zucchini noodles.

Garnish with torn mint leaves.



Farms to source pastured-raised organ meat

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