Abstract: This study investigated the effects of tamarind seed polysaccharide (TSP) addition on the quality attributes of beef meatballs during frozen storage. Using liquid rapid freezing technology, meatballs formulated with varying TSP concentrations (0%, 0.5%, 1%, 1.5%, and 2%, w/w) were analyzed over the storage period for changes in thawing loss, water-holding capacity, texture profile, color parameters, total volatile basic nitrogen (TVB-N), thiobarbituric acid reactive substances (TBARS), salt-soluble protein content, and sensory properties. The results demonstrated that TSP addition significantly enhanced frozen storage quality, with the 1% TSP treatment identified as optimal. Throughout storage, all samples exhibited increased thawing loss, TVB-N, and TBARS values, alongside decreases in water-holding capacity and salt-soluble protein content. Color and texture were also notably influenced. After 120 days of storage, the 1% TSP group showed 39.73%, 41.18%, and 8.91% reductions in thawing loss, TVB-N, and TBARS, respectively, compared to the control, while water-holding capacity and salt-soluble protein content were 14.67% and 12.82% higher. Moreover, the 1% TSP formulation received the highest sensory scores for aroma, color, taste, microstructure, and texture. These findings support the use of TSP as an effective polysaccharide-based additive for improving the quality and extending the shelf life of frozen meat products.