Meatballs are food products made from the main ingredients of crushed meat, mixed with other ingredients, shaped spheres, and then boiled. The age of the fishballs store is characterized by several characteristics of damage such as slimy, tangy, acidic, stale to spoil and have a disturbing foreign flavor when consumed. Observation of shelf life of meatballs is done with natural preservation efforts because generally the shelf life of meatballs maximum is 12 hours only if It stored at room temperature with the state closed. One of the plants that is a source of antimicrobial natural plants is kecombrang. In this study, fish meatballs would be added with kecombrang powder which aims to be one alternative in overcoming the problems of formaldehyde use. This study used an experimental method with Completely Randomized Design (RAL) for objective analysis and Randomized Block Design (RAK) for subjective analysis with 5 treatments and 3 repetitions. The treatments were carried out using concentration of 0%, 2%, 4%, 6%, and 8% kecombrang powder. The sample was tested organoleptically to determine the sensory quality of the sample. Samples from all treatments were then tested in the laboratory to analyze protein levels, fat content, carbohydrate levels, moisture content, ash content and also to determine the shelf life of fish meatballs with the addition of kecombrang powder. Based on the results of sensory tests, fish meatball samples favored by panelists are fish meatballs with the addition of 2% kecombrang powder. Laboratory test result from fish meatballs best product that is for protein content 13.56%, fat content, 2.04%, carbohydrate 14.23%, water content 68.53%, ash content of 1.62% and 18 hours shelf life.