In a large mixing bowl, combine 1 pound of ground meat, 1 cup of breadcrumbs, 3 minced garlic cloves, 1 finely chopped onion, 1 large egg, ½ cup grated Parmesan, 2 tablespoons chopped parsley, and salt and pepper to taste. Mix until just combined, ensuring not to overwork the meat. This will yield about 20-24 golf ball-sized meatballs.

Preheat your oven to 400°F (200°C). Arrange the meatballs on a baking sheet lined with parchment paper, making sure they are evenly spaced. Bake for 15-20 minutes, or until golden brown and fully cooked through.

In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium heat. Add 2 chopped carrots and 2 chopped celery stalks, sautéing for 5-7 minutes until softened.

Stir in 2 peeled and cubed medium potatoes and 1 can of diced tomatoes. Cook for an additional 3-4 minutes.

Pour in 4 cups of beef broth, then add 2 bay leaves, 1 teaspoon of fresh thyme, and 1 tablespoon of Worcestershire sauce. Bring to a gentle simmer.

Gently add the baked meatballs back into the pot. Cover and reduce the heat to low, allowing the stew to simmer for 30-40 minutes.

After simmering, taste the stew and adjust the seasoning with additional salt and pepper as needed. Remove the bay leaves before serving.