Abstract. In this paper, meatballs were made to be leisure food for the first time. The main raw materials used were pork, eggs and squid. The effects of egg-squid, amylum, soybean protein and fat content on the quality of leisure complex meatballs were determined. Sensory score as indicator, response surface test was performed on the basis of single factor. Results showed that the optimal formula was egg-squid 15%, starch 8%, soybean protein 4% and fat 20%. Under this condition, the sensory score was 4.648 points. The verified sensory score was 4.629, which was close to the predicted value. Therefore, it can be concluded that the model is a good way to optimize the formula.