The aim of study to assess the shelf life of chicken meatballs made with or without incorporation of whey protein concentrate and skim milk powder at refrigeration temperature (4±1°C). During storage of chicken meatballs the moisture, protein and fat declined significantly while pH, TBA, Tyrosine values increased significantly. The sensory scores for all the attributes declined with the progress of storage but all the products were acceptable up to 20^th day of storage. Similarly, the total plate count, psychrophilic count and staphylococcal count increased significantly during 20 days storage but were within the spoilage limit. It is concluded that that the product could be safely stored for 20 days at refrigeration temperature without adversely affecting the sensory and physico-chemical characteristics.