To measure nutritional components and physical quality of Wanja-jeon(Korean pan fried meat balls)was investigated during storage in a simulated hospital cook/chill foodservice system. The Wanja-jeon was cooked and stored for 4 weeks in chill conditions of 2 and 7$^{circ}C$ and then reheated in the microwave oven. Moisture, protein, and fat contents were decreased little during 4 weeks storage at 2 and 7$^{circ}C$. Total unsaturated fatty acids(TUFA) and polyunsaturated fatty acids(PUFA) increased slightly at 7$^{circ}C$ storage. Total free amino acid contents were reduced after 4 weeks of storage, while total amino acids were affected little during chilled storage. However, volatile basic nitrogen(VBN) increased during the 4 weeks storage from 11.2mg%, immediately after cooking, to 14.1~14.2mg%. After reheating, thiobarbituric acid(TBA) value increased more significantly to 0.19 and 0.20.