1 (1-ounce) slice white bread, torn into pieces
1 1/2 pounds lean ground lamb
1/4 cup finely chopped green onions
2 tablespoons minced seeded pickled jalapeno peppers
1/2 teaspoon freshly ground black pepper
2 garlic cloves, minced
1 large egg
1/2 cup mango chutney
1/4 cup no-salt-added tomato paste
3 tablespoons lower-sodium soy sauce
1 tablespoon pickled jalapeno pepper liquid
2 teaspoons finely chopped fresh mint
3 cups hot cooked couscous
1 tablespoon thinly sliced fresh mint


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