400g veal mince
1 onion, finely chopped
1 clove garlic, crushed
salt & freshly ground pepper
1 clove garlic, halved
1 1/2 cups dry white wine
500g Jarlsberg, grated
1 tblspn cornflour
2 tspns kirsch
1 crusty bread stick, cut into cubes
1 bunch asparagus, trimmed, steamed
To make the meatballs, combine the veal mince, onion, garlic, salt and pepper until well combined. Using damp hands, roll heaped teaspoonfuls into balls. Heat a little oil in a frying pan over a medium-high heat. Cook meatballs in batches until golden and cooked through. Make sure to keep warm.
Rub the inside of a medium-sized saucepan with the cut garlic clove. Add the wine and bring to a simmer.
Reduce the heat to medium-low. Add the cheese gradually, stirring constantly in a zigzag rather than circular pattern, until the cheese is just melted. Combine the cornflour and kirsch. Add to the fondue and stir until the mixture thickens, taking care not to let the mixture boil. Transfer to a fondue pot set over a flame. Sprinkle with nutmeg and serve with bread cubes, asparagus and meatballs for dipping.