This study aims to determine to what extent the effect of the use of corn flour on the physical and organoleptic quality of pork meatballs. This research was conducted at the Animal Products Technology (ENT) laboratory, Faculty of Animal Husbandry, Sam Ratulangi University, Manado. This study used a completely randomized design (CRD) with 4 (four) treatments and 5 (five) replications. As a treatment, corn flour is added at 0%, 10%, 20%, and 30%. The variables observed were pH value, water binding capacity, cooking losses, and texture. Observational data in this study were analyzed using Sidik Ragam Analysis (Ansira). To find out which treatment was statistically significantly different, it was continued with the Honest Significant Difference (BNJ) test. The results of the analysis of variance showed that pork meatballs with the addition of corn flour had a highly significant (P<0.01) effect on the pH value, water holding capacity, and cooking losses but had no significantly different effect (P>0.05). on texture. Based on the results of data analysis and discussion for all variables, it was concluded that the addition of corn flour to pork meatballs up to a level of 30% resulted in a pH value of 6.84, Water Binding Capacity (DMA) of 50.51, Cooking Shrinkage of 1.84 and a texture value of 4.25.