What Kind of Meals Are Made Out of Liver?

Preparing meals with liver provides you and your family with plenty of nutritional benefits. As Self Nutrition Data notes, liver is a very good source of vitamins A, B6, B12, C, niacin, riboflavin, folate, pantothenic acid, selenium, phosphorus, iron and protein. In addition, liver is low in sodium and offers manganese, copper, zinc and thiamine. The meat cooks quickly and pairs well with economical root vegetables and aromatics such as onions and garlic.

When people think of meals that are made out of liver, two come to mind: liver and onions and chopped liver. Diners may associate these two liver-based meals with a strong taste, but liver and onions and chopped liver have potential for tickling the taste buds. Saute large rings or slices of onions and some garlic in a skillet with some extra virgin olive oil. Remove the onions, coat slices of liver with whole-wheat flour and the contents of a packet of dried salad dressing mix and add it to the skillet. Brown both sides of the liver, reduce the heat, return the onions to the skillet and in a few minutes you'll be ready to serve. For chopped liver, mince raw liver into small, bite-sized pieces. Add beaten egg, finely chopped onions and garlic garlic as well as your favorite seasonings. Serve chopped liver with crackers, on a sandwich spread with creamy dressing or with sliced hard boiled eggs.

If your family has problems with liver's texture, try adding a little chopped liver to meatballs and serve them with their favorite type of pasta and sauce. Mix the liver with ground beef, chopped onions, eggs, crushed croutons and dried seasonings. For moister meatballs, add a few tablespoons of creamy salad dressing. Bake the meatballs in the oven or saute them in a skillet. Use the same method to make hamburgers, or mix the meat into skillet meals.

Regardless of what liver meal you are preparing, try soaking the raw liver in creamy dressing, milk or an acidic solution for a few hours before cooking. Mix water with a few tablespoons of vinegar or lemon juice, put the liver in the liquid and keep it in the refrigerator until you're ready to use it. This soaking process helps improve the liver's texture and leaches out some of the strong flavor.