Abstract: In order to determine the best recipe for Huangcai instant meatballs to research the characteristics of their preservation, the Plackett-Burman test was used to eliminate the three variables that significantly impacted the sensory score of Huangcai instant meatballs. The steepest climb test and Box-Behnken test were then used to optimize the Huangcai instant meatball recipe. The changes in color, texture, total colony count, coliforms, Staphylococcus aureus, Salmonella, peroxide value, and thiobarbituric acid value were compared with those of regular meatballs and two different packages (glass bottle, deoxidizer+PET can package) stored at 37 ℃. The meat-Huangcai ratio of 1:1 with the inclusion of 9% egg and 0.9% salt was the best combination for the primary influencing factors in the formulation of Huangcai instant meatballs, according to the results. The meatballs made using this recipe had an organoleptic score of 23.58 points and were aromatic, soft, elastic, full in shape, and visually appealing in color. In comparison to regular meatballs, the Huangcai instant meatballs in the storage process had a considerably lower pH (P<0.05) and reduced the growth of Escherichia coli and harmful bacteria (P<0.05). Deoxidizer+PET could encapsulate yellow vegetable meatballs more effectively, prolong the product's storage period, prevent the growth and reproduction of pathogenic bacteria like Staphylococcus aureus, and significantly delaying the rise in colony count (P<0.05). For the development of the recipe for Huangcai instant meatballs and its preservation properties under various packages, the current study has certain reference relevance.