Abstract: In order to make comprehensive use of lotus seed,the application of protein that extracted by alkaline method from lotus seed red-skin in meatball processing was explored in this study. The single factor experiment was designed to explore the influence of different salt,water,starch and protein additions on the sensory quality(elasticity,texture,section shape,color,flavor)of cooking pork meatballs. Response surface methodology was used to determine the optimum formula of meatball processing. The results showed that the optimal processing technology of lotus seed red-skin meatmalls was:water 35%,salt 1.8%,starch 8%,and red-skin protein 1.6%. Under these conditions,the meatballs had good elasticity and hardness with a sensory score of 19.57±0.08,and the relative error was 0.7% compared with the predicted value,which indacated that the process was feasible. The results showed that the addition of protein from lotus seed red-skin could improve the quality of meatballs.