In a large mixing bowl, combine ground beef, panko breadcrumbs, eggs, parsley, garlic powder, salt, and pepper. Mix until just combined.

Shape the mixture into golf ball-sized meatballs and set aside.

Heat olive oil in a large pot over medium heat. Brown meatballs on all sides for about 5 minutes; remove them from the pot and set aside.

Add diced carrots and celery to the pot; sauté for about 4 minutes until softened.

Pour in crushed tomatoes and beef broth; stir to combine. Bring to a simmer and return meatballs to the pot.

Simmer uncovered for 25 minutes until flavors meld and stew thickens slightly.