The study was conducted to explore the possibilities of utilization of potato puree in the preparation of chicken meatballs. The potato puree was incorporated at various levels as 0%, 10% and 20% by replacing lean meat in the formulation. Meatball samples were cooked in a pre-heated 180°C electric oven. Crude protein, fat, ash and energy content of the chicken meatballs showed significantly (p < .05) decreasing trend with increasing levels of potato puree. There was a significant increase in the moisture content, cooking yield and water holding capacity in treated products than control and recorded highest for T2. Sensory attributes showed comparatively higher scores in potato puree incorporated chicken meatballs. The results conclude that potatopuree can be used in chicken meatballs at 10 percent level to enhance the palatability and to reduce the cost of formulation.