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This study investigated the utilization of liquid smoke as a natural preservative in fish balls without reducing their nutrition and aesthetic value. The liquid smoke used in this research was obtained through pyrolysis of palm kernel shells at temperatures of 340, 360, and 380°C. The resulting liquid smoke was then purified using a two-stage distillation process at a temperature of 200°C in order to remove unwanted compounds. This grade-1 liquid smoke was then used to preserve fish balls. The parameters assessed to monitor the fish balls' preservation were total volatile bases (TVB), pH, and organoleptic test results. The results showed that the smallest TVB value of 12.66 mgN/100 g at 20 hours was obtained for fish balls preserved using liquid smoke pyrolysis at 380°C (3% concentration). The organoleptic test showed that 90% of respondents preferred the taste, aroma, and texture of the fish balls preserved using liquid smoke pyrolysis at a temperature of 340°C (2% concentration). The pH test showed that the fish balls preserved using liquid smoke possessed a pH above 6, meaning that they were in good condition.