Ingredients:      
 
Meatballs
 
• 2 pounds ground lamb shoulder
• ½ pound ground pork fat back
• ¾ ounce kosher salt
• ½ teaspoon red pepper flakes
• 1 tablespoon garlic, minced
• 1 tablespoon paprika
• 1 tablespoon Italian parsley, chopped
• cup red wine, chilled
• cup ice water
 
Couscous
 
• 1 cup couscous
• 1 tablespoon olive oil
 
Ratatouille
 
• ½ cup green zucchini, diced small
• ½ cup yellow zucchini, diced small
• ½ cup eggplant, diced small
• ½ cup fresh tomato, diced small no seeds
• 1 tablespoon garlic, minced
• 1 tablespoon fresh basil, chopped
• 2 tablespoons olive oil
 
Directions:
 
Meatballs
Place the first nine ingredients into the bowl of a stand up mixer with the paddle attachment and mix until uniform, about 30 seconds on medium speed. Chill the mix for at least one hour in the refrigerator. Form meatballs to desired size, about 2 ounces, and place in refrigerator to chill.
 
Couscous
Toss the couscous with the olive oil and place in a heat proof container. Bring a small pot of water to a boil and pour the water over the couscous so that it is covered by about of an inch of water. Cover the container tightly with foil and place somewhere warm for about 30 minutes.
 
Ratatouille
Preheat a sauté pan over medium heat, add the olive oil and the eggplant, cook stirring frequently for about 2 minutes. Add the green and yellow zucchini to the pan and cook until almost done about 2 minutes. Add the garlic and sauté an additional minute, add the tomatoes and basil and cook for about 2 more minutes, or until hot. Add the cooked couscous to the mix and season to taste with salt and black pepper.
 
Plating:
 
Coat the meat balls in bread crumbs and brown in olive oil until golden, place on a parchment lined sheet pan and finish in a 350°F oven until cooked through, about 8 minutes. Place the cooked meatballs on top of the warm ratatouille and couscous mixture and serve immediately.

Pair with St. Francis Old Vines Zinfandel