• Season ground goat with salt and pepper.
• With mortar & pestle grind fennel, cumin and oregano with bread crumbs and move mixture to a metal mixing bowl.
• Add goat milk to the bread crumbs and stir until combined.
• Dice onion & lamb gelatin.
• Thinly slice garlic, parsley and thyme and add to bread crumbs.
• Add egg yolks, half of the cheese, ground lamb fat to the ground goat meat.
• Allow mixture to sit and absorb flavors together before rolling into balls.
• Sear in a cast iron skillet on all sides.

Sauce

• Add vegetable stock and Marinara sauce.
• Simmer for 45 min or until cooked thoroughly.

Finish and serve

• Boil pasta noodles for 7 min (or 1 min less then recommended, until al dente).
• Toss noodles in sauce and plate with meatballs.