Mixing liver with meat

[westcoastmom]

I tried this once when making meatballs, but the kids and dh complained about the taste even with a good gravy.

Does soaking in lemon or milk help remove some of the liver taste? Are there other tricks so it is less noticeable?

[FairyRae]

I don't do this often, and mean to do more of it, but an idea I think sounds helpful is to puree the liver in a food processor when raw and then freeze it in ice cube trays to later throw a couple into the meat when cooking. (Skip any texture issues this way!)

I have added it to chili, burgers, and pasta sauce, making sure there is around 1/4 lb (or less) of liver for each lb of ground meat in the meal. I've heard more liver can be overpowering tastewise...

Good luck!! HTH!