Abstract: In this paper, black bean tofu was used as a fat substitute in the production of meatballs, by measuring the cooking loss and emulsion stability of meat paste, sensory evaluation of meatballs, basic components, electronic nose, texture, color, yield, pH, microstructure, etc. The effect of black bean tofu addition (0, 4%, 8%, 12%, 16%, 20%) on the quality characteristics of meatballs was studied to provide feasibility suggestions for the development of low-fat black bean tofu meatball products. The results showed that compared with the control group, the cooking loss rate, water loss rate, and fat loss rate of meat paste gradually decreased with the increasing of black bean tofu addition. When the black bean tofu was added at 12%, the meatballs had the highest sensory scores and the best overall acceptability. With the increasing in the amount of black bean tofu added, the fat content of the meatballs gradually decreased, and the protein, moisture, and ash content increased. The hardness and chewiness of meatballs gradually increased with the increasing of black bean tofu, while the elasticity and stickiness first increased and then decreased. Meanwhile, the L^* value and a^* value gradually decreased, and the b^* value increased, and the yield and pH showed a trend of first rising and then falling. When the black bean tofu was added at 12%, the yield and the pH of meatballs was the highest. The principal component analysis results of the electronic nose showed that there were significant differences in the smell of meatballs under different amount of black bean tofu. The results of the microstructure measurement showed that adding black bean tofu could significantly improve the uniformity of microstructure and the overall quality of meatballs. Therefore, the overall quality of meatballs would be the best under the condition of 12% black bean tofu addition.