French Meatballs - Made in Bermuda!

In an on-going (futile) effort to clear out some of the books here, Richie has been going through his caches.  When he came across "Bermudian Cookery" published by the Bermuda Junior Service League, he sat down to read it. 

A Sunday Patio Brunch, Bermuda Style
Celery with cream cheese - cocktail sausages wrapped in bacon
French Meatball Casserole with Broccoli Spears
Salad of Bermuda onions, avocado and lettuce

FRENCH MEATBALL CASSEROLE
4 T butter
1 cup chopped onion
1 clove garlic, minced
1/2 cup dry bread crumbs
2 lbs. ground beef
2 eggs, beaten
Pinches of salt and pepper
1/2 teas. thyme
2 T vegetable oil
1 lb. sliced mushrooms
One 10 1/2 oz. can of Cream of Mushroom soup
2 cups dry white wine

Saute the onion in 2 T butter, mix in the garlic and bread crumbs and cook for 2 minutes.  Take the pan off of the heat and mix the beef, eggs, spices into this mixture.  Mix well.

Make patties and brown them in the rest of the butter and set them aside.  Use this pan to saute the mushrooms.  Mix the wine into the soup and pour it over the meatballs and mushrooms. 

Bake in a pan with a lid for 45 minutes at 350 degrees, then remove the lid and bake for an additional 10 minutes.

The Verdict:  They were acceptable, but not outstanding.  Very nursing-home-kitchen bland.  But: everything in the world that I put in my mouth does not have to be fiery hot.  Just most of the time.