In this study， fresh meat was added with Pimenta officinalis to make meatballs. The effects of different concentrations of Pimenta officinalis on N-nitrosamines and biogenic amines were explored by measuring contents of N-nitrosamines， biogenic amines and free amino acids， and the relationship among them was observed. The contents of 3 N-nitrosamines in meatballs were determined by GC-MS/MS. The contents of 8 Bio-amines were determined by HPLC and 18 free amino acids were determined by amino acid automatic analyzer. The results showed that the contents of NDMA， NPIP and NPYR in meatballs were decreased significantly with the additions of Pimenta officinalis in whole， 0.04% and 0.08% were better. The effect of Pimenta officinalis additions on the contents of Phe， Put and Spd was similar to those of N-nitrosamines， whereas non regulars in the contents of Spm and Tyr. The correlations between contents of Phe and NPIP or NPYR increased with the addition of Pimenta officinalis， and the correlation between Spd and NDMA increased as well.