Stuffed Beef Heart With Bacon and Spinach Recipe

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Looking for a show-stopping holiday dish that’s nourishing, full of flavor and memorable? This stuffed beef heart with bacon and spinach is a beautiful, nutrient-dense centerpiece for your Christmas, Thanksgiving, or other special gatherings. It’s a dish that celebrates real food, nose-to-tail eating, and amazing flavors.

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Whether you’re new to nose-to-tail eating (read all about it in this post) or you regularly incorporate heart and other organ meats into your weekly menu, this recipe is a great way to transform a beef heart into a delicious and stunning main dish.

Heart is a very affordable and delicious organ, and it’s a great beginner-friendly organ because it resembles a lot muscle meat in its taste and texture. It’s also packed with nutrients and health benefits! Read all about the benefits of heart and other organs in this post.

Why You’ll Love this Recipe

A Beautiful Centerpiece, Perfect for Holiday Gatherings

This isn’t one of those quick weeknight dinners, it’s a more elaborate dish, meant for sharing at your celebration table. Whether you’re serving it for Thanksgiving, Christmas, or any other special family gathering, this recipe makes a stunning and festive centerpiece.

Rustic yet elegant, it pairs beautifully with colorful roasted root vegetables for a complete and nourishing main course, and a great alternative to a more traditional stuffed turkey.

A Recipe Rich in Symbolic Meaning

I love this stuffed heart recipe for festive occasions not only because of its wow factor and delicious flavor, but also because of the symbolism it carries. Across many cultures, the animal heart is seen as a symbol of life, strength, and courage. Eating heart has often been a sacred or ritual act meant to pass on the strength and bravery of the animal to the people, especially young hunters and warriors.

For example, some Indigenous peoples of North America traditionally ate the heart (raw or lightly cooked) of a freshly hunted animal as part of rite-of-passage ceremonies or to honor the life that was taken. Eating the heart (and other organs) was also a powerful act of respect. In a true nose-to-tail spirit, no part of the animal was wasted, and each part was honored.

I love reflecting on this when gathering around the table with my family to celebrate. It’s a meaningful way to reconnect with loved ones, with tradition, and with the food we eat. It also makes for a great conversation starter and a gentle teaching moment for little ones around the table.

A Healthy and Hearty Recipe

This stuffed beef heart is also a nutritional powerhouse. Heart meat is especially rich in iron, B vitamins, and Coenzyme Q10 (CoQ10), a compound with powerful antioxidant properties that supports cellular energy and heart health.

Naturally grain-free and gluten-free, this recipe can also be made without nuts or dairy, making it flexible for a variety of dietary needs.

A Dish Full of Flavor

And of course, flavor is front and center. This beef heart is stuffed with a savory and balanced mix of bacon, spinach, onions, and apples (for a touch of sweetness), aromatic herbs and garlic, creamy Parmesan cheese, and crunchy walnuts. The heart itself is naturally tender and juicy, and every bite is a rich, satisfying burst of flavor.

Ingredients for this Stuffed Beef Heart with Bacon and Spinach

Heart. You can use a whole or halved beef heart (halved if particularly large). Venison, lamb, or sheep hearts also work beautifully in this recipe. If you’re feeding a crowd, simply use multiple hearts and adjust the filling accordingly. You can usually find beef heart at your local butcher or farm. Preferably use grass-fed and finished for the best flavor and health benefits. See my instructions below for how to clean and prepare the heart, or ask your butcher to do it for you.

Bacon. With its savory, smoky richness, bacon is the star of this filling. You can use either thin or thick-cut bacon; cured and smoked varieties provide the most flavor. Choose high-quality, naturally cured bacon without artificial additives or preservatives.

Onion. Just ½ an onion adds sweetness and aromatic depth to the filling. Use any type of onion you like, and be sure to chop it finely for even cooking.

Apple. A finely chopped half apple brings a subtle sweetness that balances the richness of the bacon. It adds a seasonal, festive note to the dish and pairs beautifully with the other ingredients.

Spinach. Fresh spinach adds vibrant color and a touch of freshness. Coarsely chop it before sautéing to help it mix well into the filling.

Walnuts. Chopped walnuts add a pleasant crunch and a hint of earthiness, evoking traditional holiday flavors. Feel free to substitute with another nut of choice, or omit them entirely for a nut-free version.

Parmesan Cheese. A bit of grated Parmesan adds creaminess and umami to the filling. It pairs perfectly with the bacon and spinach. Omit if you’re making this dish dairy-free.

Herbs. Use your favorite combination of fresh or dried herbs and spices. I used chopped fresh sage, parsley, green onion, and garlic for a flavorful, aromatic filling.

Salt and Pepper. Season the heart generously with salt and pepper before cooking to enhance all the flavors. I use Redmond Real Salt in all my recipes for its clean taste and trace mineral content.

Tallow, Ghee, or Butter. Choose your preferred healthy fat to sear the heart before baking. Each adds its own richness and depth of flavor.

Bone Broth or Water. Add just a splash to the baking dish to keep the heart moist and flavorful as it cooks.

Tools You May Need

Cutting board(s) and sharp knife(s).

Cast iron or stainless steel skillet.

Butcher twine.

Dutch oven or roaster.

How to Clean and Prepare the Heart for Stuffing

There are a couple of ways to stuff a beef heart, depending on the size of the heart and look you’re going for.

Stuff It Whole

If you’re using a smaller beef heart or a lamb/sheep/venison heart, you can leave it whole.

Step 1: Clean the cavity by removing any hard connective tissue, membranes, or visible vessels inside.

Step 2: Rinse well under cool water, especially the inner chambers.

Step 3: Pat dry thoroughly, then fill the heart cavity with your prepared stuffing. Use butcher’s twine or skewers to close it up.

Butterfly and Roll

For a more scenic, elegant presentation, and for bigger hearts, you can butterfly and roll the heart with stuffing inside, much like a roulade. This is the technique I’ll be using here for this recipe.

Step 1: Butterfly the heart. If using a whole heart, carefully cut open one side to lay it flat like a book. If the heart is especially large, you can slice it in half and use one half at a time. Rinse under cool water if needed to remove any remaining blood.

Step 2: Use a sharp knife to clean and trim the interior surface. Remove any tough connective tissues, silver skin, and blood vessels. If some areas are very thick, you can carefully trim them down to create a more even thickness for rolling. For extra tenderness, lightly pound with a meat mallet.

Step 3: Flip the heart over and trim away any membranes, tough connective tissue, and excess fat. Pat dry thoroughly with a towel before seasoning and stuffing.

How to Make this Stuffed Beef Heart with Bacon and Spinach

Step 1: Finely chop onion, apple, garlic cloves, and fresh herbs of your choice. Chop the bacon and spinach, grate the Parmesan cheese, and roughly chop the walnuts. Preheat oven to 325°F (165°C).

Step 2: In a cast iron or stainless steel skillet over medium-high heat, cook the chopped bacon until just cooked but not crispy. Remove the bacon with a slotted spoon and set aside, leaving the rendered fat in the pan.

Step 3: Add the chopped onion, garlic, and apple to the bacon fat and sauté for a few minutes, until softened and fragrant.

Step 4: Stir in the chopped spinach and cook until wilted, about 2–3 minutes. Add the cooked bacon back to the skillet, stir, and sauté for another minute.

Step 5: Transfer the filling to a bowl. Stir in the chopped walnuts and herbs and grated Parmesan cheese. Taste and season with extra salt if needed. Let the mixture cool slightly before stuffing.

Step 6: Get ready to stuff the cleaned heart. Lay 3–4 long pieces of butcher’s twine on a cutting board or clean surface. Place the cleaned beef heart on top, inner side up. Spoon the filling evenly across the heart.

Step 7: Roll the heart carefully and tightly, tucking in any loose filling as you go.

Step 8: Use the butcher’s twine to tie the heart securely in several places. Season the outside with salt and pepper.

Step 9: Heat your cooking fat of choice (like tallow, ghee, or butter) in a Dutch oven or oven-safe roaster over medium-high heat. Brown the stuffed heart on all sides for a few minutes to seal in the flavor.

Step 10: Add a few tablespoons of bone broth or water to the bottom of the pot. Cover and transfer to a preheated 325°F (165°C) oven. Roast for about 2 hours, or until tender.
You can cook it medium-rare or continue roasting for a more well-done texture. Insert a fork to check tenderness.

Step 11: Remove the cooked heart from the oven and let it rest for 10 minutes.

Step 12: Cut and remove the twine, then slice into 1-inch thick rounds. Serve warm with your choice of sides as a hearty and elegant main dish. You can use the cooking liquid as a flavorful sauce to spoon over the slices or serve in a separate bowl. Reduce the liquid for a few minutes over medium-low heat if necessary.

Notes

Baking time will vary depending on the size and thickness of the heart, as well as your preferred doneness. For smaller hearts (around 2 pounds), begin checking for doneness after about 1 hour. Larger hearts (4 pounds or more) may take up to 2.5-3 hours.

Serve with roasted root vegetables, mashed potatoes, or cranberry sauce for a beautiful holiday spread. A drizzle of bone broth gravy or a balsamic glaze adds an extra festive touch.

For a dairy-free and/or nuts-free version of this recipe you can omit the walnuts and/or parmesan cheese.

Frequently Asked Questions

Can I prepare this ahead of time?

Yes, this is the perfect recipe to prepare ahead of time! You can stuff and tie the heart the day before and refrigerate it, then bake it when needed.

What does beef heart taste like?

Beef heart is one of the “easiest” organ meats and resembles muscle meat quite a lot. This recipe won’t differ that much from a stuffed roast, the flavor of beef heart is just slighter richer and more “gamey”.

Can I freeze leftovers?

Yes! Sliced leftovers freeze well in an airtight container and reheat nicely in a pan with a splash of broth.

RElated Posts from the Blog

The Benefits of a Grain-free Diet and What to Eat

Nose to Tail Eating: Benefits and Recipes

Organ Meats: List, Health Benefits, and Recipes

Nutrient dense animal foods for pregnancy

The Primal Diet: Food List, Health Benefits, and More

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Stuffed Beef Heart With Bacon and Spinach

Looking for a show-stopping holiday dish that’s nourishing, full of flavor and memorable? This stuffed beef heart with bacon and spinach is a beautiful, nutrient-dense centerpiece for your Christmas, Thanksgiving, or other special gatherings. It’s a dish that celebrates real food, nose-to-tail eating, and amazing flavors.

5 from 3 votes

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 2 hours hrs

Course Main Course

Cuisine American, Holiday, Nose-to-tail, Traditional

Servings 8

Ingredients

  

• Beef heart whole or halved, about 3-4 lbs
• 8 slices bacon about 300 grams
• ½ onion finely chopped
• ½ apple finely chopped
• 2 cups spinach packed about 100 grams packed, about 100 grams
• 2-3 cloves garlic
• ¼ cup walnuts chopped
• ½ cup parmesan cheese grated
• Herbs of choice parsley thyme, rosemary, sage
• Salt and pepper to taste

Instructions

 

• Prepare and clean the beef heart by butterfly it open and trimming off any membranes, connective tissue, and blood vessels. Gently pound to flatten if needed. Rinse and pat dry before stuffing. (Refer to blog post for complete instructions and options).
• Make the filling. Finely chop onion, apple, garlic cloves, and fresh herbs of your choice. Chop the bacon and spinach, grate the Parmesan cheese, and roughly chop the walnuts. Preheat oven to 325°F (165°C).
• In a cast iron or stainless steel skillet over medium-high heat, cook the chopped bacon until just cooked but not crispy. Remove the bacon with a slotted spoon and set aside, leaving the rendered fat in the pan.
• Add the chopped onion, garlic, and apple to the bacon fat and sauté for a few minutes, until softened and fragrant.
• Stir in the chopped spinach and cook until wilted, about 2–3 minutes. Add the cooked bacon back to the skillet, stir, and sauté for another minute.
• Transfer the filling to a bowl. Stir in the chopped walnuts and herbs and grated Parmesan cheese. Taste and season with extra salt if needed. Let the mixture cool slightly before stuffing.
• Get ready to stuff the cleaned heart. Lay 3–4 long pieces of butcher’s twine on a cutting board or clean surface. Place the cleaned beef heart on top, inner side up. Spoon the filling evenly across the heart.
• Roll the heart carefully and tightly, tucking in any loose filling as you go.
• Use the butcher’s twine to tie the heart securely in several places. Season the outside with salt and pepper.
• Heat your cooking fat of choice (like tallow, ghee, or butter) in a Dutch oven or oven-safe roaster over medium-high heat. Brown the stuffed heart on all sides for a few minutes to seal in the flavor.
• Add a few tablespoons of bone broth or water to the bottom of the pot. Cover and transfer to a preheated 325°F (165°C) oven. Roast for about 2 hours, or until tender.
• You can cook it medium-rare or continue roasting for a more well-done texture. Insert a fork to check tenderness.
• Remove the cooked heart from the oven and let it rest for 10 minutes. Cut and remove the twine, then slice into 1-inch thick rounds. Serve warm with your choice of sides as a hearty and elegant main dish. You can use the cooking liquid as a flavorful sauce to spoon over the slices or serve in a separate bowl. Reduce the liquid for a few minutes over medium-low heat if necessary.

Notes

Baking time will vary depending on the size and thickness of the heart, as well as your preferred doneness. For smaller hearts (around 2 pounds), begin checking for doneness after about 1 hour. Larger hearts (4 pounds or more) may take up to 2.5-3 hours.

Serve with roasted root vegetables, mashed potatoes, or cranberry sauce for a beautiful holiday spread. A drizzle of bone broth gravy or a balsamic glaze adds an extra festive touch.

For a dairy-free and/or nuts-free version of this recipe you can omit the walnuts and/or parmesan cheese.

Keyword beef heart