Meatballs in Tomato Mint Sauce with Pine Nut CousCous

4 cups Bread Crumbs
1 cup Milk
1 Lb ground beef (or lamb or ground turkey)
1 egg
1/2 cup grated parmagiano-Reggiono
Salt
Black Pepper
1 pinches Ground All Spice
2 tsp Lemon Zest
4 Garlic Cloves, minced
1 small onion
3 tbls EVOO
1 28oz can crushed Italian Tomoatoes
2 cups chix stock
1/4 cup parsley, chopped
1/4 cup mint springs
2 tbls butter
1 1/2 cups cous cous
3/4 cups pine nuts

1. In a mixing bowl, combine bread crumbs, meat, egg, cheese, salt, pepper, allspice, lemon zest, and 1 garlic clove. Grate 2 tbls onion onto the meat. Use your hands to combine the mixture. Then roll into balls the size of walnuts. You should have about 20 balls.

2. Heat EVOO in a deep skillet over medium heat. Add the remaining garlic and grate remaining onion into EVOO. Saute Garlic and Onion for a few minutes, then stir in the tomatoes and 1/2 cup of chx stock. When the sauce bubbles, add the meatballs and simmer for 7-8 minutes. Stir in the Parsley and mint and season the sauce with salt and pepper.

3. While the meatballs cook, bring the remaining 1 1/2 cups of stock and butter to a simmer in a saucepan. Add the couscous, turn off the heat, and cover. Let the couscous stand for 5 minutes. Toast the pine nuts in a dry skillet over medium heat for three minutes or until light golden. Add the pine nuts to the couscous and fluff with a fork.

Serve the meatballs and sauce on a bed of couscous.