Stamppot Meal Prepwith Meatballs

Peel the potatoes, carrots, and pumpkin; cut them into uniform cubes. Slice the leeks into rings, finely chop the onions, and set aside the chopped parsley.

Bring a large pot of salted water to a boil. Add the potatoes and carrots, cooking for about 20 minutes until they are fork‑tender.

While the potatoes and carrots cook, preheat the oven to 350°F (350°F). Toss the pumpkin cubes with a pinch of cinnamon, nutmeg, and a little salt, then spread on a baking sheet and roast for 15‑20 minutes until softened. (If using an air fryer, set to 350°F and roast for 12‑15 minutes.)

In a bowl, combine the lean ground beef with pepper, salt, paprika (or thyme), a pinch of cinnamon, a drizzle of honey, and a dash of cayenne pepper. Mix gently until just combined, then shape into six firm meatballs.

Heat half of the olive oil in a skillet over medium heat. Sauté half of the chopped onions until translucent, then remove and set aside.

Add the remaining onions and the sliced leeks to the same skillet; cook until soft, about 5 minutes. If using canned diced tomatoes, stir them in now, season with a little salt, and let the mixture simmer for another 5 minutes.

In the same skillet, add the remaining olive oil and brown the meatballs on all sides, about 3‑4 minutes per side. During the last minute, add a few of the sautéed onions for extra flavor.

Drain the potatoes and carrots, then return them to the pot. Add the roasted pumpkin, the cooked leeks‑onion mixture, a splash of milk or other cooking liquid, pepper, salt, and a pinch of nutmeg. Mash everything together with a potato masher or blend in a food processor for a smoother texture.

Divide the creamy mash evenly among six meal‑prep containers. Place one meatball on top of each portion, then garnish with grated cheddar cheese, optional glazed onions, a pinch of extra salt if desired, and a sprinkle of fresh chopped parsley.

Allow the containers to cool to room temperature, then seal and refrigerate. Serve cold or reheat in the microwave for 1‑2 minutes before eating.