The aim of this study was performed to investigate the effects of various levels of chitosan on the microbiological quality of meatballs. Meatball samples shaped from batter containing different levels of chitosan (0, 50, 100, 250 and 500 mg/kg) were wrapped with polyethylene film and stored at 4°C for 8 days. Organoleptic properties and microbial counts of meatball samples were periodically analyzed. Compared to control group, chitosan addition to meatballs delayed microbial growth and increased the spoilage period depending on the level used. The results indicated that chitosan addition at level of 100 mg/kg and over is to be useful as a natural preservative to improve the microbiological quality and extend the shelf- life of ready to cook meatballs.