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The Meatball Stew Fondue

Difficulty Level: Intermediate
Not Spicy
4-6 persons
bouillon
La Fondue Ragoût de boulettes
This affordable and festive fondue is inspired by one of Quebec’s great winter classics, but it nevertheless requires a little planning and a lot of love, since the broth is made from slowly simmered pork shanks and delicious aromatics. This recipe is perfect for a festive table on Christmas or New Year’s Day. It will bring pleasure and comfort to your special occasions, as well as a bit of nostalgia mixed in with a touch of today!
bouillon
La Fondue Ragoût de boulettes
  • Ingredients

    When using the Evolution Mini, reduce the amount of ingredients by about one-third.

    FOR THE BROTH

    • 2 kg of fresh pork shank
    • 2 large Spanish onions
    • 2 baskets of button mushrooms
    • 4 cinnamon sticks
    • A dozen bay leaves
    • 6 cloves
    • 1 tbsp. of peppercorns
    • 1 can of beef consommé (optional)
    • 1 C. sugar
    • About 2 tbsp. of salt (to taste)

    FOR THE MEATBALLS

    • Meat from shredded beef shanks (about 350 grams)
    • 350 grams of semi-lean ground pork
    • 100 grams of finely chopped dried cranberries with a knife
    • 2 eggs
    • 1 tsp. of salt
    • ½ tsp. of freshly ground pepper

    FOR THE CITRUS SAUCE

    • 2/3 cup of store-bought mayonnaise
    • ½ cup orange marmalade
    • Juice from 2 clementines
    • 2 pinches of salt
    • 2 pinches of cinnamon (optional)
    • 1 pinch of cloves (optional)
    • Freshly ground pepper to taste

    FONDUE INGREDIENT SUGGESTIONS

    Blanched baby potatoes, green beans, pickled onions, button mushrooms, red peppers, baguette and cheese

  • Preparation

    BROTH PREPARATION

    • Place the pork shanks into a very large pot (10 liters), cover with cold water and bring to a boil. Simmer gently for 5 minutes, skim, and then drain the water.
    • Put the shanks back into the large pot along with all the other broth ingredients, except the salt. Cover with water to the 8-liter mark. Bring to a boil, and then reduce the heat to simmer very gently for 8 hours.
    • Separate the liquid from the solids, strain the broth and refrigerate it for later use.
    • Collect and shred the meat from the shanks to form the meatballs and place them in the refrigerator to cool.

    MEATBALL PREPARATION

    • Combine all the meatball ingredients in a mixing bowl.
    • Shape the meat into the size of small golf balls and refrigerate until ready to serve (20-24 balls).

    MEAL FINALIZATION

    • Skim or strain the fat from the broth, heat and salt to taste. You should have about 3 liters of liquid.
    • Mix the ingredients for the citrus sauce and place into a serving bowl.
    • Arrange the fondue ingredients on serving plates.
    • Pour the broth into the Fondussimo using a pitcher and enjoy.

    A few tips

    • The meatballs must be cooked for 8 to 10 minutes depending on their size: make sure they are fully cooked before eating them, especially if you are sharing this meal with children.
    • You can also stuff the centre of the meatballs with cheese, which will give you up to 30 meatballs.
    • You can convert the remaining broth and fondue ingredients into a hearty soup. If it seems too salty, just add a little water.