1. In a large bowl, combine the ground beef, breadcrumbs, egg, finely chopped onion, minced garlic, 1 teaspoon Cajun seasoning, salt, and black pepper. Mix gently until combined, then shape into small meatballs.

2. Heat olive oil in a large pot or Dutch oven over medium heat. Brown the meatballs on all sides in batches, then transfer them to a plate.

3. In the same pot, add the chopped onion, celery, and green bell pepper. Cook until softened, then stir in the remaining garlic and cook for 1 minute.

4. Pour in the diced tomatoes, tomato sauce, and beef broth. Stir in the potatoes, carrots, Worcestershire sauce, remaining Cajun seasoning, and bay leaf.

5. Return the meatballs to the pot and bring the stew to a gentle simmer. Cover loosely and cook for 25 to 30 minutes, until the vegetables are tender and the meatballs are fully cooked.

6. Remove the bay leaf, stir in the chopped parsley, and taste for seasoning before serving hot.