The
Daily
Fix
Angie
Green Curry Meatballs
Nutritional Value Score Ranks Foods by Nutrient Density
For time:
100 pull-ups
100 push-ups
100 sit-ups
100 squats
Tender, juicy meatballs simmered in a creamy, aromatic green curry sauce — rich in flavor and perfectly spiced.
Food scoring system attempts to rank foods based on nutrient density and their potential to reduce chronic disease risk.
Try to complete the pull-ups strict, the push-ups honest, and consider the GHD for the sit-ups. The squats are an all-out sprint.
Post time to comments.
Compare to 250724.
Ingredients
For the Meatballs:
1 lb ground chicken, turkey, or pork
1 clove garlic, minced
1 tsp grated fresh ginger
1 Tbsp chopped cilantro
1 egg
¼ cup almond flour
½ tsp salt
¼ tsp black pepper
1 Tbsp butter or tallow (for browning)
For the Green Curry Sauce:
2 Tbsp butter or tallow
2 Tbsp green curry paste (adjust to spice level)
1 can (13.5 oz) full-fat coconut milk
1 Tbsp fish sauce or coconut aminos
1 tsp lime juice
1 cup baby spinach or bok choy (optional, for greens)
Fresh basil or cilantro, for garnish
Macronutrients
(per serving, serves 4)
Protein: 28g
Fat: 38g
Carbs: 6g
Preparation
In a bowl, combine ground meat, garlic, ginger, cilantro, egg, almond flour, salt, and pepper. Mix gently until well combined.
Form the mixture into small meatballs, about 1 to 1½ inches in diameter.
Heat butter or tallow in a skillet over medium heat. Add the meatballs and cook 6–8 minutes, turning occasionally, until browned on all sides. Remove and set aside.
In the same skillet, melt 2 Tbsp butter or tallow and add the green curry paste. Stir and cook for 1 minute until fragrant.
Pour in the coconut milk and fish sauce, stirring to combine. Bring to a gentle simmer.
Return the browned meatballs to the pan and simmer for 8–10 minutes, until fully cooked and the sauce thickens slightly.
Stir in lime juice and greens (if using) during the last minute of cooking.
Garnish with fresh basil or cilantro and serve hot — delicious over cauliflower rice or sautéed vegetables.
In this paper, Ty Beal and Flaminia Ortenzi introduce their Nutritional Value Score (NVS), a system designed to rank foods based on nutrient density and factors associated with chronic disease risk. Their model evaluates foods using several components—including vitamins, minerals, protein quantity and quality, omega-3 fatty acids, fiber, calorie density, and nutrient ratios—and also applies a penalty to ultraprocessed foods. When applied to nearly 300 foods across several countries, the highest scores were given to foods such as dark leafy greens, organ meats, fish, and seafood, while soft drinks and ultraprocessed snacks ranked lowest. The framework offers an interesting way to compare food quality, though some aspects of its design do not fully align with the MetFix perspective on nutrition—for example, the scoring favors unsaturated fats over saturated fats and does not distinguish between different types of polyunsaturated fats. In addition, because the system primarily evaluates micronutrient density rather than overall macronutrient intake, it cannot be used to design a complete diet. However, it can still be useful for identifying nutrient-dense ingredients to prioritize once the impact of macronutrients is understood.
SUNDAY 260329