For the Meatballs:

• 1 lb (450g) lean ground beef (80/20 or 85/15 recommended)
• ½ lb (225g) ground pork (optional, but adds flavor and tenderness)
• 1 large egg, lightly beaten
• ½ cup (50g) Panko breadcrumbs (or regular dried breadcrumbs)
• ¼ cup (25g) grated Parmesan cheese
• 2 cloves garlic, minced
• 1 tablespoon fresh parsley, finely chopped (or 1 teaspoon dried)
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ¼ teaspoon dried oregano
• Pinch of red pepper flakes (optional, for a little heat)
• 2 tablespoons olive oil (for browning)

For the Stew:

• 1 tablespoon olive oil
• 1 large yellow onion, chopped (about 1.5 cups)
• 2–3 medium carrots, peeled and sliced into ½-inch rounds (about 1.5 cups)
• 2–3 celery stalks, sliced into ½-inch pieces (about 1 cup)
• 3 cloves garlic, minced
• ¼ cup (60g) all-purpose flour (or gluten-free all-purpose blend)
• 4 cups (960ml) beef broth (low sodium preferred)
• 1 can (14.5 oz / 410g) diced tomatoes, undrained
• 2 tablespoons tomato paste
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dried thyme
• 1 bay leaf
• 1.5 lbs (680g) potatoes (Yukon Gold or Russet), peeled and diced into 1-inch cubes
• 1 cup (150g) frozen peas
• 1 cup (150g) frozen corn (optional)
• Salt and freshly ground black pepper to taste
• Fresh parsley, chopped (for garnish)