The purpose of the study was to examine the possibility of applying different plant extracts as additives to meat products of the “meat-ball” type in order to extend their microbiological shelf life. Experimental procedures included: the production of model meat products under laboratory conditions with the addition of 0.2% plant extracts (cranberry, rosemary, lovage); the storage of the products at a temperature of 10^oC for 16 days; the microbiological evaluation of the meat-balls in terms of the total count of aerobic bacteria (analyses every 4th day) and pH examination (analyses also every 4th day). The assumption of this study was that natural plant extracts are a group of additives having a considerable influence on growth inhibition of the microflora in meat products. It was concluded that the extract from rosemary was characterised with the strongest activity to microbes, which points to the longest shelf life of the products examined (13.3 days). During the entire storage period the most intense growth of microorganisms was observed in the control sample and the product with lovage addition.