Greek Meatballs with Israeli CousCous in White Wine Sauce

MEATBALLS:
2 lbs ground turkey or chicken
2 Tablespoons garlic, minced
1/4 onion, grated
1 Tablespoon sun dried tomato, chopped
2 Tablespoons Kalamata olives, chopped
1 cup mushrooms, chopped
1/4 cup fresh spinach, chopped
1/4 cup fresh mint, chopped
1/3 cup feta cheese, crumbled
1 teaspoon oregano
Zest of one lemon
1/2 cup cooked rice
1 egg
1/4 teaspoon red pepper flakes
salt and pepper

Plus:
Flour for dredging
Olive Oil for searing

SAUCE:
1/4 cup onion or shallot chopped
2 Tablespoons garlic, chopped
1 cup white wine
1 cup chicken broth
1 lemon
1 Tablespoon capers
1 package Israeli couscous or other small pasta

Mix all meatball ingredients in a bowl until just combined. Dredge meatballs in flour. Pour two tablespoons of olive oil in a hot nonstick pan, and sear meatballs on all sides. Remove meat balls from pan. Sauté onion or shallot and chopped garlic in the same pan you used for the meat, and cook until soft, about 5 minutes. Pour 1/2 - 1 cup white wine in the pan, scraping up all ten yummy bits in the bottom. Let the wine cook down about half way, and add another 1/2 - 1 cup of chicken broth. Alow to cook down for a few minutes and add capers and lemon juice in the sauce. Return the meatballs to the pan and allow to simmer on low.
Meanwhile, put a large pot of water on to boil. Cook pasta according to package directions. Incorporate cooked pasta into the sauce. If the sauce cooks down too much, add a little more white wine or chicken broth.