The results show that the RBHB and RBDF from defatted rice bran had high water-binding and swelling capacity. RBHB exhibited high fat binding capacity. The addition of RBHB into the meatballs at the levels of 2%, 4%, and 6% respectively would improve nutritional value and health benefits. Meatballs containing RBHB had lower concentrations of total fat and total trans fatty acids than the control samples. The total trans fatty acids were lower and the ratio of total unsaturated fatty acids to total saturated fatty acids was higher in the samples with added RBHB than in the control meatballs. Sensory evaluations revealed that meatball with 2%, 4% and 6% RBHB were overall acceptable. Sensory evaluation revealed that the meatballs incorporated with RBHB (2–6%) were acceptable to the panellists. This confirms that the RBHB preparation from defatted rice bran has great potential in food applications.