This study was made in order to determine hygienic quality of five different ready made meat ball groups (hamburger patties, YnegOI, butcher, Adana and cheesy meat balls) which were sold in markets and butchery's and also made to compare the properties of meat balls to each other. Meat ball samples were examined bacteriologically for total mesophyll aerobic bacteria, psychrophilic bacteria, coliform bacteria, E. coli, total staphylococci and micrococci, S.aureus, fecal streptococci, salmonella, yeast and mold. According to our results; psychrophilic bacteria and yeast and mold were at the high values between 107-10" I gin meat balls.There were pathogenic bacteria in most of the samples between I 04-105 I g and fecal streptococci also were at the high values.But in none of the samples salmonella sp. were observed. When the high bacterial counts and high pH values of the ready made meat balls are bear in mind, it is obvious that these meat balls may cause risk from the hygienic point of view. In this situation ready made meatballs should be stored at temperatures below or at 4°C and consumed in 2 days time.