Abstract: In order to determine the best recipe for Huangcai instant meatballs that were ready to eat and 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 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 quick 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 meatballs in the storage process had a considerably lower pH (P<0.05) and reduced the growth of coliforms and harmful bacteria (P<0.05). Deoxidizer+PET can 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 quick meatballs and its preservation properties under various packages, the current study has some reference relevance.