Abstract: The fresh meatballs were packed with plastic bag and three modified atmosphere packaging treatments (100% N₂, 30% CO₂+70% N₂, 40% CO₂+60% N₂). The microbial counts of meatballs and gas composition in headspace of package were measured during storage at 4 ℃. The high-throughput sequencing technology was used to analyze bacterial community of meatballs at the end of storage. Results showed that the 30% CO₂+70% N₂ group and 40% CO₂+60% N₂ group could restrain the total viable counts, Pseudomonas, and Enterobacter in meatballs during storage compared with the control group. The 30% CO₂+70% N₂ group obtained a significantly higher total bacterial counts than that of 40% CO₂+60% N₂ group (P<0.05). Hence the antibacterial effect was more remarkable in the 40% CO₂+60% N₂ group than that of the 30% CO₂+70% N₂ group. In addition, Bacillus spp., Pseudomonas spp., Streptococcus spp., Acinetobaceter spp., Brochothrix spp., Enterobacter spp., Lactobacillus spp., and Psychrobacter spp. were dominated in the bacterial community of spoiled meatballs. These findings could be contributed to provide the theoretical foundation for prolonging the shelf life in meatballs.