objective:　This　essay　was　to　study　the　optimum　condition　to　produce　new　type　chicken　meatball.　In　order　to　obtain　the　best　quality　of　chicken　meatball,　the　crosslinking　of　chicken　protein　and　kidney　bean　protein　was　used.　Methods:　The　crosslinking　conditions　were　screened　and　optimized　using　single-factor　test　and　response　surface　methodology　according　to　the　criteria　of　hardness　level.　Result:　The　TGase　concentration,　reaction　time　and　reaction　temperature　have　significant　effects　on　the　gel　hardness　of　the　chicken　meatball,　concentration　and　heated　temperature　of　kidney　bean　protein　also　have　effect　on　the　gel　hardness　of　chicken　meatball.　The　optimum　conditions　were　as　follows:　TGase　concentration　0.24%,　reaction　time　65.62　min,　reaction　temperature　43.63℃,　kidney　bean　protein　concentration　1.5%,　the　gel　hardness　of　chicken　meatball　was　681.062　g.　Conclusion;　The　addition　of　TG　improve　the　quality　of　chicken　meatball　obviously,　which　is　of　practical　significance　for　the　production　application.　©,　2015,　Chinese　Institute　of　Food　Science　and　Technology.　All　right　reserved.