The objective of the research study was to determine the effect of black cumin (Nigella sativa) additive on the  selected quality parameters of poultry meatballs during two weeks of cold storage. Three variants of meatballs were produced, which differed in terms of the amount of black cumin added (K – control variant without the black cumin additive, C-0.2 – with 0.2 % of black cumin added, C-0.3 – with 0.3 % of black cumin added). The following was determined in the finished products: chemical composition, volume of drip oozed during storage and cooking yield. Also there were measured: colour parameters in the CIE L* a* b* scale, TBARS value, water activity and cutting force. An organoleptic evaluation of meatballs was also carried out; this evaluation covered the following parameters: colour, smell, taste, hardness and general desirability. The tests were carried out 24 h after production and after 1 and 2 weeks of their cold storage. The use of black cumin additive significantly slowed down fat oxidation processes occurring in vacuum packed poultry meatballs during two weeks of cold storage. 24 h after production, the mean TBARS values in roasted meatballs were 0.50 ÷ 0.62 mg AM/kg of product. One week after storage there was a significant acceleration in lipid oxidation processes in all the variants of the meatballs produced, while the meatball variants with the black cumin added were characterized by lower values of the TBARS index. The black cumin added caused the colour of the products to become darker (lower values of the L* and b* colour parameters) and the cutting force to increase compared to the control product. According to the evaluators, the meatballs with 0.3 % of black cumin added were characterized by the highest desirability. The results of the organoleptic evaluation indicate that the black cumin additive can be used in the production of products in the convenience food group and those products would be attractive to consumers.