Ground beef, rice, tomato sauce, onion, and brown sugar—this Homestyle Porcupine Meatballs Treat brings cozy family vibes to the table.

this recipe

So, I was standing in my kitchen one gloomy Tuesday, looking at a pack of ground beef like it had personally offended me. You know those days? When you have food, but nothing feels exciting? I was about five minutes away from defaulting to spaghetti again, when something random popped into my brain like a lost file loading—porcupine meatballs.

And I don’t mean fancy meatballs. I mean Homestyle Porcupine Meatballs—the kind my grandma made when I was little, with tomato sauce and rice and a sweetness that felt like a hug.

Honestly? I hadn’t thought about them in years. But suddenly I could see her floral apron, the steam rising from the skillet, and the way she’d press a fork into one meatball to test if the rice was poking through just right. That little memory stopped me in my tracks.

I texted my mom. She sent me a blurry photo of a recipe card that was stained with who-knows-what (ketchup? old coffee? the ink of our ancestors?). And I made them that night.

They weren’t perfect—one fell apart, and I may have overcooked the sauce a smidge—but they tasted like home. Like being a kid again, sneaking a meatball off the plate when no one was looking.

And isn’t that what food’s supposed to do?

Why You’ll Love This Homestyle Porcupine Meatballs Treat Recipe?

Okay. You’ve probably had meatballs. You’ve maybe even had great meatballs. But there’s something about this Homestyle Porcupine Meatballs Treat that just… lands differently.

First off, the rice is inside the meatballs. Yeah, it cooks right in there, soaking up all that flavor like it was born to do this job.

Then there’s the sauce—it’s a little sweet, a little tangy, and it clings to those meatballs like it knows what it’s doing. Spoiler: it does.

They’re nostalgic without being fussy. Cozy without being heavy. And let’s be real—there’s something delightfully retro about calling something a “porcupine” when it’s just meatballs with rice hairs sticking out. Iconic.

Ingredient Notes:

I won’t pretend I always have celery salt on hand or that I’ve never used leftover pizza sauce in a pinch. But here’s the base of the real-deal Homestyle Porcupine Meatballs Treat:

• Uncooked long grain rice – You don’t cook it first. That’s the whole charm.

• Water – Goes in the meatball mix and the sauce. Double duty.

• Onion – Chopped small, or grated if you’re trying to hide it from picky eaters (been there).

• Salt, celery salt, garlic powder, pepper – You can swap the celery salt with regular salt in a pinch. I’ve done it. No one complained.

• Ground beef – I’ve used everything from 80/20 to that one weird time I tried ground chicken. Still works.

• Canola oil – For browning. Or olive oil. Or butter if that’s all you’ve got.

• Tomato sauce – One 15 oz can. I’ve used marinara once in desperation. It was fine. Not amazing. But fine.

• Brown sugar and Worcestershire sauce – Sweet and savory friends who make the sauce sing.

How To Make Homestyle Porcupine Meatballs Treat?

Alright. Roll up your sleeves and clear a bit of counter space. You’re making meatballs, not magic—but it’ll taste pretty close.

Step 1: Mix It All Up
In a bowl, toss together the rice, ½ cup of water, chopped onion, and all your spices. Add the beef and mash it up with your hands. Yes, your hands. A spoon won’t cut it here. It’ll feel a little weird. That’s how you know you’re doing it right.

Step 2: Meatball Time
Shape into 1½-inch balls. Not tennis balls, not marbles—somewhere in the middle. I never measure. I just eyeball it until they “look right.”

Step 3: Brown ‘Em
Heat oil in a skillet and brown the meatballs on all sides. Don’t worry if they’re not cooked through. This is just for color and flavor. And for the little crispy bits that make the sauce better later. Remove them and drain the oil, but keep those bits in the pan.

Step 4: Make the Sauce
Same pan (don’t wash it—why would you?). Pour in your tomato sauce, water, brown sugar, and Worcestershire. Stir it, taste it, nod approvingly.

Step 5: Bring It All Together
Put the meatballs back in. Spoon a bit of sauce over them. Cover and let them simmer on low for about an hour. Stir gently now and then, but mostly leave them alone. Let the magic happen.

Storage Options:

In the fridge?
They keep for 3–4 days, easy. Reheat in the microwave, or better yet, on the stove with a splash of water.

In the freezer?
Heck yes. Let them cool completely, then freeze in the sauce. Reheat low and slow on the stove or toss into the oven covered.

They’re actually even better the next day. Like chili or revenge.

Variations and Substitutions:

Let’s be honest: every time I make this Homestyle Porcupine Meatballs Treat, it’s slightly different. And that’s the fun part.

• Ground turkey or pork – Totally works. Just season a little more.

• Add herbs – A little oregano or parsley can be nice if you want to get fancy.

• Throw in chopped bell pepper – Adds color and sweetness.

• Use crushed tomatoes – Or passata. Or honestly, pasta sauce if that’s what’s open.

• Top with cheese – Because why not?

You don’t need to follow the rules exactly. Grandma wouldn’t have.

What to Serve with Homestyle Porcupine Meatballs Treat?

You don’t need much. But here are some things that pair like a dream:

• Mashed potatoes – It’s like a warm carb pillow under your meatballs.

• Rice – I know, there’s rice in them already. Trust me. It works.

• Garlic bread – To swipe up that sauce like the little hero it is.

• Steamed broccoli or green beans – Something green. For balance. Or to say you tried.

Frequently Asked Questions:

Do I have to brown them first?
Honestly? I’ve skipped it once or twice when I was feeling lazy. It’s better with browning, but if you’re in a rush, just throw them in the sauce and simmer longer. They’ll still be tasty.

Can I use jasmine or basmati rice?
Sure, but long grain is best. Just don’t use instant. It’ll get mushy and sad.

Can I double the batch?
Absolutely. Double everything. Feed a crowd. Or your future self. I love freezing these.

So yeah. This Homestyle Porcupine Meatballs Treat? It’s not trendy. It’s not Instagram-worthy. It probably won’t win any gourmet awards. But you know what? It’s comforting. It’s easy. And it tastes like someone made it just for you.

If you make it, tag me, email me, shout it from your porch—I wanna know. Did it bring back memories? Did someone fight over the last one? Did you eat them straight from the pan in pajama pants? Same. Let’s talk meatballs.

Keep the Flavor Coming – Try These:

Shrimp Scampi Pasta Bake

Famous Butter Chicken Recipe

No-Bake Peanut Butter Haystacks

Homestyle Porcupine Meatballs Treat

Prep Time 20 minutes mins

Cook Time 1 hour hr

This Homestyle Porcupine Meatballs Treat. Is like a warm hug. From a dear old friend. Evoking a sense of comfort. And nostalgia. With each tender. Flavorful bite. It's a recipe. That tells a story of family gatherings. Laughter echoing through the kitchen. And the simple joy. Of a meal cooked with love. Each meatball. Infused with rice. And bathed in a tangy tomato sauce. Carries the warmth of home. And the care of hands. That prepared it. Making every dinner. A little more special. It's not just about feeding the body. But nourishing the soul. Turning a simple meal. Into a cherished memory. Shared around the dinner table.

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4 Servings

Ingredients

1x2x3x

• 1/2 c uncooked long grain rice
• 1/2 c water
• 1/3 c chopped onion
• 1 tsp salt
• 1/2 tsp celery salt
• 1/8 tsp pepper
• 1/8 tsp garlic powder
• 1 lb ground beef
• 2 tbsp canola oil
• 1 can 15 oz tomato sauce
• 1 c water
• 2 tbsp brown sugar
• 2 tsp Worcestershire sauce

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Instructions

 

1. In a bowl, mix the rice, 1/2 c water, onion, salt, celery salt, pepper, and garlic powder. Then, add the ground beef and combine well.
2. Form the mixture into 1-1/2 inch meatballs.
3. In a large skillet, heat the canola oil over medium heat. Add the meatballs and brown them on all sides, then remove and drain any excess oil.
4. In the same skillet, mix the tomato sauce, 1 c water, brown sugar, and Worcestershire sauce. Bring to a simmer.
5. Return the meatballs to the skillet, cover, and let them simmer on low heat for 1 hour, stirring occasionally.

Notes

To transform this Homestyle Porcupine Meatballs Treat. Into a gluten-free delight. You'll only need to make. A couple of simple swaps. Firstly. Ensure that the Worcestershire sauce you choose. Is labeled gluten-free As traditional versions. Often contains malt vinegar. Derived from barley. Secondly. Since our recipe is almost naturally gluten-free. Just be vigilant. With your choice of tomato sauce. And any store-bought ingredients. To make sure they don't harbor hidden gluten. By selecting these gluten-free alternatives. You can enjoy the same comforting flavors. And textures of this beloved dish. Without any worry. Dive into this gluten-free version with confidence. And savor every bite of your all-time favorite meatballs. Now inclusive for everyone at your table.

Audrey

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Bitty

I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!

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