Meatballs and Mashed Potatoes

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