Trials were conducted to study the effect of pomegranate rind powder extract as natural antioxidant in chicken meat balls during refrigerated storage. Significantly (p<0.05) lower values for cooking loss, pH and 2-thiobarbituric acid (2-TBARS) values and higher values for emulsion stability were obtained due to the incorporation of pomegranate rind powder extract at 5 percent level followed by 2.5 percent level than the other treatments. There was a significant (p<0.05) increase in cooking loss, pH, 2-TBARS values and free fatty acid content as the storage period progressed from 0 to 8 days, however emulsion stability of chicken meat balls decreased significantly (p<0.05) during the course of refrigeration. Microbial quality evaluation revealed that chicken meat balls incorporated with pomegranate rind powder extract at 5 percent level had significantly (p<0.05) lower standard plate count during refrigerated storage and a significant (p<0.05) increase in microbial load was observed. Organoleptic evaluation indicated that addition of pomegranate rind powder extract at 5 and 2.5 percent levels to chicken meat balls registered significantly (p<0.05) higher sensory scores for various eating quality attributes than the other treatments. However there was a significant (p<0.05) in all the organoleptic attributes of the product as the storage period increased.