Antioxidative properties of prepared clove buds deodorized aqueous extract (CDAE) in chicken meatballs are studied. Total phenolic and flavonoid contents were found to be 271.9±12.0mggallic acid equivalent per gram and 161.6±7.7mgrutin equivalent per gram CDAE, respectively. Chicken meatball samples were: (1) C (control, i.e., without CDAE), and those supplemented with 200ppm of; (2) T1 (CDAE); (3) T2 (ascorbic acid); and (4) T3 (butylated hydroxyanisole [BHA]:butylated hydroxytoluene [BHT]=1:1). Oxidative stability was assessed by measuring peroxide value (PV) and 2-thiobarbituric acid reactive substances (TBARS) besides determination of color and sensory acceptability, over 12 days of chilled storage (8±1C). All the treated samples showed higher induction period as well as lower PV and TBARS values than "C" throughout 12 days of storage (*P<0.05). Color analysis showed that CDAE greatly improved redness of meatballs as compared with ascorbic acid and BHA-BHT (*P<0.05). Meanwhile, hedonic test indicated that treatment T1 did not affect sensory acceptability of chicken meatballs for all the tested attributes (color, aroma, taste, texture and overall acceptance) (*P>0.05) up to comparable extent with T2 and T3.