In a mixing bowl, combine ground beef, breadcrumbs, egg, Parmesan, garlic powder, onion powder, salt, and pepper.

Mix until fully combined, then roll into 1-inch meatballs.

2. Brown the Meatballs

Heat olive oil in a large pot or Dutch oven over medium heat.

Brown meatballs on all sides in batches (5–7 minutes per batch). Remove and set aside.

3. Prepare the Stew Base

In the same pot, sauté diced onion until softened (3–4 minutes).

Stir in tomato paste, Worcestershire sauce, and flour. Cook 1–2 minutes to thicken slightly.

4. Simmer the Stew

Add beef broth and stir to combine with the thickened mixture. Bring to a simmer.

Add baby potatoes, carrots, and green beans. Cook for about 10 minutes until just tender.

5. Add Meatballs and Peas

Gently return the browned meatballs to the pot. Stir carefully to avoid breaking them.

Add frozen peas and simmer 10–15 minutes, until meatballs are cooked through and vegetables are tender.

6. Finish and Serve