For the meatballs, we found this recipe by one of our Food Network favorites, Michael Symon. As always,we took a few liberties with the recipe, and made our own tweaks. To start, we chopped (rather than grated) half an onion and a couple cloves of garlic, and tossed them into a pan to sweat down. After 8-10 minutes, the onions will be translucent. You'll want to set them aside and let them cool before you add them.
While the onions and garlic are cooking, you can start mixing up your meatball mixture. Cumin, coriander, cinnamon and nutmeg went into a bowl with our goat.
romanesco. It is a variant of cauliflower, and almost looks like some kind of medieval torture device. We decided to treat it as we would cauliflower, and roast it with brown butter, mint, red onion and lemon juice. Since we didn't have any cheese, and we still wanted a salty, umami component, we shaved a little bottarga on top.