Abstract: In order to find out the best formulation and conditions of making chicken meatball, the orthogonal experimental design with four factors and three levels was used to investigate the main effects of chicken fat, composite phosphate, curing time, heating temperature on chicken meatballs. The influence of those factors above to the color, water-retaining property, and the texture property of the chicken meatball were studied. The composite phosphate had the most importance of the chicken ball color. When the add volume of the composite phosphate was 0.5% , the chicken meatball had the best texture. The optimal formulation and conditions were as follows:chicken fat 20%, composite phosphate 0.5%, curing time 8h, heating temperature 85℃.