Place bread in a food processor; pulse 2 times or until coarse crumbs measure 1/2 cup.
Combine breadcrumbs, beef, and next 5 ingredients (through egg) in a bowl.
Shape into 36 (1 1/4-inch) meatballs.
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 Dutch Oven, Repeat procedure twice with remaining meatballs.
Combine chutney and next 4 ingredients (through chopped mint) in a bowl; pour over meatballs.
Cover with lid and cook @ 94'C (200'F) for 2 hours.
Serve meatballs and sauce over couscous.
Sprinkle with thinly sliced mint.