i>Flammulina velutipes is rich in nutrients and its appropriate addition to minced meat products is expected to improve their texture and flavor, although excessive addition may have negative effects. Pork meatballs with varying addition levels (0,1%, 3%, and 5%) of Flammulina velutipes powder were evaluated. A fuzzy mathematical sensory evaluation method combined with electronic tongue analysis was employed to assess sensory attributes, and physicochemical parameters such as water-holding capacity (WHC), cooking loss rate, color, texture, and taste characteristics were determined. Additionally, microstructural changes and moisture distribution were investigated to clarify the underlying mechanisms. The results demonstrated that the incorporation of Flammulina velutipes powder significantly enhanced the WHC and reduced cooking loss of pork meatballs. The optimal improvement occurred at the 3% addition level, yielding a WHC of 96.45%, a cooking loss of 5.81%, and the highest comprehensive sensory score of 3.415. Compared to the control, pork meatballs with 3% Flammulina velutipes powder exhibited moderately reduced hardness and chewiness, providing a more tender and juicier texture. Umami taste was significantly enhanced, the color showed a suitable pale-brown, and flavor profile was richer. Low-field nuclear magnetic resonance analysis indicated that the 3% group exhibited the highest proportion of bound water, reflecting the strongest water-matrix interactions. Scanning electron microscopy further revealed a denser and smoother gel network structure with fewer voids at the 3% level. In conclusion, the addition of 3% Flammulina velutipes powder significantly improved the comprehensive quality of pork meatballs. This study provided a theoretical foundation and practical reference for applying Flammulina velutipes powder in minced meat products.