German Meat Fondue With Broth (Fleischfondue)

Name: German Meat Fondue With Broth (Fleischfondue)
Prep time: 40 min
Cook time: 25 min
Total time: 65 min
Yield: 6 servings
Cuisine: German
Ingredients: 1 large onion, peeled and halved; 1 cup coarsely chopped leeks; 3 to 4 medium carrots, cut into chunks; 4 ounces celeriac, or 3 ribs coarsely chopped celery; 1 large bay leaf; 1 teaspoon whole black peppercorns; 1 1/2 quarts vegetable stock, or broth; 1 pound pork tenderloin, or boneless pork chops; 1 pound mixed ground meat (1/2 pound pork, 1/2 pound beef); 1 large egg; 2 slices white bread, cut into breadcrumbs; 1 teaspoon salt; Freshly ground black pepper, to taste; Ground paprika, to taste; 3/4 pound cocktail sausages; 1 pound cauliflower; 1 pound zucchini; 1/4 cup coarsely chopped chives; 1 cup sour cream; Salt, to taste; Freshly ground black pepper, to taste; Sweet paprika, to taste; Freshly squeezed lemon juice, to taste, optional; 1 cup schmand, or crème fraîche; 1/4 cup coarsely chopped fresh parsley; 1 tablespoon Dijon mustard; Salt, to taste; Freshly ground black pepper, to taste

A traditional German meat fondue, often enjoyed communally during holidays, features various meats and vegetables cooked in a savory broth.

⭐ 4.1 (25 reviews) Prep: 40 minCook: 25 minTotal: 65 minYields: 6 servings

Category Tags:

Dinner Entree

Cuisine Tags:

German

This page may contain affiliate links. If you click and buy, I may receive a small commission at no extra cost to you.

Ingredients

For the Broth:

1 large onion, peeled and halved
1 cup coarsely chopped leeks
3 to 4 medium carrots, cut into chunks
4 ounces celeriac, or 3 ribs coarsely chopped celery
1 large bay leaf
1 teaspoon whole black peppercorns
1 1/2 quarts vegetable stock, or broth

For the Meat:

1 pound pork tenderloin, or boneless pork chops
1 pound mixed ground meat (1/2 pound pork, 1/2 pound beef)
1 large egg
2 slices white bread, cut into breadcrumbs
1 teaspoon salt
Freshly ground black pepper, to taste
Ground paprika, to taste
3/4 pound cocktail sausages

For the Vegetables:

1 pound cauliflower
1 pound zucchini

For Sauce 1:

1/4 cup coarsely chopped chives
1 cup sour cream
Salt, to taste
Freshly ground black pepper, to taste
Sweet paprika, to taste
Freshly squeezed lemon juice, to taste, optional

For Sauce 2:

1 cup schmand, or crème fraîche
1/4 cup coarsely chopped fresh parsley
1 tablespoon Dijon mustard
Salt, to taste
Freshly ground black pepper, to taste

Instructions

In a large saucepan, brown one cut onion surface without oil. Add leeks, carrots, celeriac, bay leaf, peppercorns, and broth; bring to a simmer and cook for at least 15 minutes.
Meanwhile, cut pork into bite-sized pieces. Mix ground meat with egg, breadcrumbs, salt, pepper, and paprika, then form into bite-sized meatballs.
Cut cocktail sausages into 1-inch lengths. Clean and separate cauliflower into bite-sized chunks; quarter zucchini lengthwise, then cut into 1-inch pieces.
Arrange all prepared meats and vegetables in separate serving dishes, cover, and chill until ready to serve.
For Sauce 1, combine sour cream with 1/4 cup chopped chives, salt, pepper, paprika, and optional lemon juice to taste.
For Sauce 2, mix schmand or crème fraîche with chopped parsley, mustard, salt, and pepper to taste.
To serve, strain the hot broth into a fondue pot and place on a warmer at the table. Arrange all prepared dishes and sauces around the pot for communal cooking.

Nutritional Info (per serving)

Calories: 1074 kcal

Carbohydrate: 29 g

Cholesterol: 364 mg

Fiber: 5 g

Protein: 97 g

Saturated Fat: 28 g

Sodium: 1640 mg

Sugar: 12 g

Fat: 62 g

Unsaturated Fat: 0 g