Besides liquid smoke that has been recognized to have the function for specific taste and aroma; it also serves as a preservative for antimicrobial and antioxidant properties. The aim of this study was to characterize the quality of meatballs originated from Bali beef that added with 1% of liquid smoke based on the meat weight. The variables measured were shear force of meatballs, meatballs flexibility, quality assessment of sensory panelists (firmness, tenderness and flavor) and the level of panelists' preference. The results of this study showed that the addition of liquid smoke 1% of the meat weight (w/w) produced a high quality meatballs indicated with a shear force, flexibility and similarity in sensory qualities in all three phases of muscle from different rigor. The longer duration increased shear force, while flexibility and sensory quality were decreased. It can be concluded that 1% of liquid smoke was able to maintain characteristics of meatballs quality for two weeks.