Brussels Sprout Stew with Meatballs

Sauté: Sauté the onion in a large saucepan until translucent. Add the ground beef and sauté until golden.

Add the vegetables: Add the Brussels sprouts, carrots, and potatoes and sauté briefly.

Bring to a boil: Stir in the chopped tomatoes, bay leaves, and vegetable broth. Season with salt and pepper.

Simmer: Bring the stew to a boil, reduce heat, and simmer, covered, until the vegetables are tender.

Meatballs: Meanwhile, form small meatballs and add them to the stew. Simmer for another 15 to 20 minutes until the meatballs are cooked through.