In a large bowl, mix together the ground beef, garlic powder, onion powder, sea salt, Italian seasoning, black pepper, egg, bread crumbs, Worcestershire sauce and whole milk until fully combined.

Form golf ball-sized meatballs—about 2 tablespoons each—and place them on a plate, about 24 total.

Heat 2 tablespoons of olive oil in a large Dutch oven over medium high heat. Brown the meatballs on all sides, then remove and set aside.

Deglaze the pan with beef stock if necessary. Add the remaining tablespoon olive oil, onions, celery, and carrots. Cook until beginning to soften, about 5 minutes. Add the garlic and cook until fragrant.

Add in the tomato paste and thyme, stirring to combine. Add the meatballs back, along with the beef stock and beef bouillon. Bring to a boil, then reduce to a simmer.

Add in potatoes and green beans, cover, and simmer for 20 minutes until tender and meatballs register 160°F.

Mix cornstarch and cold water in a small bowl until smooth. Add to the stew broth and stir over low heat until thickened, about 5-7 more minutes.

Serve the stew sprinkled with parsley with good crusty bread or buttered egg noodles.