Huguette's Rice and Tomato Cream Meatballs

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 This is a rather strange dish to describe. Originally, these were called "Boulettes Mexicaines". I don't know why my grandma called them this. There's literally nothing "Mexican" about this dish. Therefore, to avoid the confusion we switched the name and decided to call it Huguette's recipe, my grandma's name. The secret ingredient I'm afraid is unique to's cooked in my great-grandmother's pressure cooker. 


"Prêt-à-manger" or ready-to-eat foods are easy-peasy-lemon-squeezy to cook...we promise!

In fact, there's very little cooking involved...We use cooking by vacuum, which means we cook a big batch of food and stuff it in a bag that gets vacuum sealed. We then freeze the food and label it. We put NO PRESERVATIVES, NO ADDITIVES or ANY SHENANIGANS OF THE SUCH. There's literally nothing in there other than the said food. Not to scare you, but food preserved this way is MAPAQ (governmental food regulations) approved to be kept for three to six months time without a problem in the freezer...disclaimer, we said FREEZER, not the refrigerator. If left in the refrigerator, it has a lifespan of whatever other leftovers you'd leave in the refrigerator.

Follow these simple steps: 

*Do not open the bag just yet!

1. Boil water on stovetop.

2. Put bag directly from freezer into boiling water.

3. Patiently wait 12-20mins (or until hot enough). Follow packet instructions. 

3. Cut open bag with scissors or knife, serve and eat :) 

Practical tip: use tongs to get the bag out of the boiling water to avoid a few swear words...and don't forget the steam that can also be painful when you cut open the bag for serving.