- Total time 6 hours & 20 minutes
- Portion size 8 servings
In large bowl, combine turkey, pork, garlic, egg, panko, onion, curry paste and salt. Using wet hands, shape into 1-inch balls.
In large nonstick saucepan, heat oil over medium-high heat; cook meatballs in batches until browned on all sides, 3 to 4 minutes. Transfer to baking sheet; let cool completely. Place in large sealable container.
Meanwhile, in food processor, combine coconut milk, cream soy, almond milk, soy sauce, curry paste, dates, ginger, lime juice, fish sauce and garlic; blend until smooth. Place sauce in sealable container; seal container and freeze, along with meatballs for up to 3 months.
Thaw meatballs and sauce in fridge for 24 to 36 hours. Transfer meatballs and sauce to slow cooker. Cover and cook on Low setting for 6 hours. Serve over noodles; garnish with red pepper and cilantro (if using).
Nutritional facts PER SERVING: about
- Calories 460
- Total fat 30 g
- Saturated fat 14 g
- Cholesterol 125 mg
- Sodium 1100 mg
- Total carbohydrate 20 g
- Fibre 3 g
- Sugars 3 g
- Protein 28 g