Abstract: In order to reduce the content of N-nitrosamines in meat products, the effects of different concentrations of Pimenta officinalis powder on volatile N-nitrosamines in meatballs were investigated.The correlations among N-nitrosamines and nitrite residues, fat oxidation value ( TBARS) , total volatile base nitrogen ( TVB-N) , p H value were observed. The results showed that N-nitrosodimethylamine ( NDMA) , N-nitrosopiperidine ( NPIP) , N-nitrosopyrrolidine ( NPYR) were detected in the products by gas chromatography-mass spectrometry ( GC-MS/MS) .They were decreased by the additions of Pimenta officinalis powder at 0.02%, 0.04% or 0.08% in 5 days cold storage. The highest inhibitory rates were 93.1%, 80.3% and 60%, respectively.0.08% showed the best inhibitory.The correlations among NDMA, NPIP, NPYR and nitrite residues, TBARS, TBV-N and p H were changed with the Pimenta officinalis powder addition, i.e. between NDMA and TVB-N, between NPIP and TBARS, between NPYR and nitrite, between N-nitrosamines and TBARS, TVB-N were increased.