The volatile aroma-active compounds of raw and boiled Chaoshan beef balls were extracted by SPME, and then analyzed by GC-O-MS. The key odorants in raw and cooked beef balls were confirmed by their OAVs. Results showed that a total of 42 volatile compounds including 11 sulfur compounds, 7 aldehydes, 4 heterocyclic compounds, 4 alcohols, 10 hydrocarbons, 2 esters, 1 ketone, 2 phenol, and 1 acid were identified. Twelve aroma-active compounds were detected by GC-O. Diallyl sulfide, diallyl disulfide, allyl methyl sulfide, trans-2-octenal, hexanal, and nonanal were confirmed as the key odorants in raw beef balls for their high OAVs. Diallyl sulfide, hexanal, nonanal and diallyl disulfide were confirmed as the key odorants of boiled beef balls for their high OAVs. According to the changes of OAVs, sulfide, allyl methyl sulfide, diallyl disulfide, allyl methyl disulfide, trans-2-octenal, and hexanal were confirmed as the key odorants contributing to the aroma profile changes of Chaoshan beef balls after being boiled.