The invention relates to instant balls and a preparation method thereof. According to the formula, the install balls comprise the following raw materials by weight: 30 to 45 percent of minced fillet, 5.25 to 9 percent of chicken, 11 to 22.25 percent of fat pork, 6.25 to 10 percent of pork ham, 6 to 11.25 percent of potato starch, 8.25 to 17 percent of water, 1.35 to 1.90 percent of salt, 1.45 to 2.15 percent of sugar, 0.11 to 0.19 percent of polyphosphate, 0.31 to 0.44 percent of monosodium glutamate, 0.23 to 0.60 percent of seasoning fish meal, 1.5 to 2.5 percent of scallion, 0.75 to 2 percent of soy sauce, 0.08 to 0.18 percent of sesame oil, 0.08 to 0.20 percent of pork cream, 0.08 to 0.2 percent of meat fine powder, 0.25 to 0.75 percent of yellow wine and 1.25 to 5 percent of pigskin jelly. The skin of the instant balls has elasticity, white luster and crisp mouthfeel; and the stuffing has much soup, is oily but not greasy, and has pure taste.