Meatballs with Chutney Sauce

Ingredients

• 0.5 teaspoon pepper black freshly ground
• 3 cups couscous hot cooked
• 1 large eggs 
• 1 tablespoon mint leaves fresh thinly sliced
• 2 teaspoons mint leaves fresh finely chopped
• 2  garlic clove minced
• 0.3 cup spring onion finely chopped
• 1 tablespoon jalapeno 
• 2 tablespoons jalapeno minced seeded
• 1.5 pounds ground lamb lean
• 3 tablespoons soy sauce 
• 0.5 cup mango chutney 
• 0.3 cup tomato paste 
• 1 ounce sandwich bread white

Equipment

• food processor
• bowl
• frying pan
• slow cooker

Directions

1. Place bread in a food processor; pulse 2 times or until coarse crumbs measure 1/2 cup.
2. Combine breadcrumbs, lamb, and next 5 ingredients (through egg) in a bowl. Shape into 36 (1 1/4-inch) meatballs.
3. Heat a large nonstick skillet over medium-high heat.
4. Add one-third of meatballs; cook 1 minute, shaking pan to brown on all sides.
5. Transfer meatballs to a 3 1/2-or 4-quart slow cooker. Repeat procedure twice with remaining meatballs.
6. Combine chutney and next 4 ingredients (through chopped mint) in a bowl; pour over meatballs. Cover and cook on LOW for 2 hours.
7. Serve meatballs and sauce over couscous.
8. Sprinkle with thinly sliced mint.