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1.
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Preheat oven to 350 degrees F. Whisk together one egg and a teaspoon of Worcestershire sauce.
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Set aside.
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2.
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Chop about 3/4 of a celery stalk into small pieces.
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3.
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Combine ground beef, celery, oats, and egg mixture by hand.
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Add about 1/4 cup of tomato soup until mixture is moist.
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4.
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Make 20 tablespoon sized meatballs and place on an aluminium foil lined cookie sheet.
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Brown for 15-20 minutes at 350 degrees F. 5.
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Place the rest of the tomato soup in a large pot on the stove and bring to medium heat.
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6.
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Once browned, remove meatballs from oven and place directly into the warmed soup for 20 minutes.
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7.
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Meanwhile, quarter 8 red skinned potatoes and boil them in a pot of water until a fork easily passes through, about 15 minutes 8.
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Drain potatoes and place in a large mixing bowl.
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Add butter and a quarter of the warmed milk.
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Begin to mix with an electric mixer.
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9.
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Gradually add the remaining milk until potatoes are light and fluffy.
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Finish with salt and pepper to taste.
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10.
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To finish, place a large scoop of potatoes on a plate and make a well in the center.
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Place 2 to 3 meatballs in the well and fill with tomato soup.
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Garnish with salt and pepper.
