Inspired by the cookery of the Middle Ages - Pork meatballs with Roquefort cheese and currants with a Mustard-Almond-Cinnamon dipping sauce.
2 pounds ground, lean pork
1/3 cup currants
1/3 cup crumbled Roquefort cheese
1 teaspoon ground mace
1/2 cup fresh breadcrumbs (or 1/4 cup dry)
2/3 cup brown mustard
1/3 cup finely chopped or ground almonds
1/2 teaspoon cinnamon
Preheat oven to 375 degrees F.
In a medium bowl, mix together pork, currants, Roquefort, mace, breadcrumbs and egg with hands. Roll into 1 1/2" balls and place on baking sheet. Bake 45 minutes.
Meanwhile, make dipping sauce: In a small bowl, mix together mustard, almonds and cinnamon.
Arrange on platter with dipping sauce. Makes 35 - 40. Note: Meatballs can also be skewered and grilled.