Meatballs were coated by gelatin-based mixes incorporated with potassium sorbate and rosemary extract. Coated samples were evaluated by free fatty acids (FFAs), thiobarbituric acid reactive substances (TBARS), and total volatile basic nitrogen (TVB-N) content. In addition, texture profile analysis (TPA) was performed to evaluate the textural features of meatballs. Uncoated sample as control along with 3 other samples coated by different formulations were stored in zipped plastic bags at +4 °C for 10 days. No significant difference was observed between samples regarding FFA and TBARS although coating with potassium sorbate showed suppressive effect on TVB-N initially. The starting pH of meatball was 6.22 and the coatings generally limited the change in pH compared to the control. Although significant differences in color were observed due to the color of coating itself, the coatings limited the variations in color to some extent. Other quality parameters were not improved much with the studied formulations. It is concluded that active edible coatings might be utilized in muscle foods for preservation and shelf-life extension if appropriately formulated and applied. Comprehensive studies are needed to determine the performance of carrier polymers in release of active ingredients and suitable formulations for every single group of food.