The aim of the study was to determine the influence of sage extracts (0.02% and 0.05%) on the quality of turkey meatballs packed in a modified atmosphere (80% O2; 20% CO2) and stored at 4°C over a period of 9 days. Sage extract added to meatballs had a high antioxidant capacity due to a phenolic compounds: 47.92 mg of gallic acid (GAE)/100 g dw including high flavonoids contents (20.47 mg GAE/100 g dw) and phenolic acids (8.14 GAE/100 g dw) contents. During the storage, lipid oxidation and microbial growth increased rapidly and the results showed that the influence of sage extract on meatballs was the most noticeable on the last day of storage. Furthermore, analysis of the volatile compounds indicated that the addition of sage extract delayed formation of lipidderived products of oxidation through storage of the turkey meatballs. Sage extract has a potential as a natural preservative in the meat industry