The study aimed to assess the influence of two packaging methods (under vacuum, VP vs. air, AP) on the quality of fish balls from carp (Cyprinus carpio) stored at +4 °C up to 14 days after preparation. The air-packed and vacuum-packed fish balls were analyzed for physicochemical parameters, microbiological status, and sensory characteristics. The packaging method and storage time interaction significantly (p < 0.05) affected the acid value (AV) and peroxide value (PV), as well as the thiobarbituric acid reactive substance index (TBARS), with lower values of these parameters observed in vacuum-packed samples at 7 d (AV, PV, TBARS), 9 d (TBARS), 12 d (PV) and 14 d (TBARS) of storage. Moreover, vacuum packaging helped maintain a beneficial oil absorption and pH, and partially slowed down the occurrence of undesirable changes in color, i.e., the decrease in redness of semi-raw fish balls or increase in yellowness of deep-fried products. Based on the overall quality values, the air-packed fish balls were sensory acceptable for up to 9 days, while the vacuum-packed fish balls were acceptable up to 12 d. The bacterial counts (total viable counts—TVC, psychrotrophic bacterial counts—PBC, total staphylococcal counts—TSC, sulfite-producing bacteria counts—SPBC, and lactic acid bacteria counts—LABC) increased during storage. Although the rate and pattern of growth varied depending on the packaging, fish balls maintained the recommended microbiological quality throughout the entire storage period. The VP method inhibited the growth of TVC, PBC, TSC, and SPBC relative to the AP method, while the VP method showed a higher increase in LABC. The results indicated that vacuum packaging appears to be an effective approach to prolong the shelf life of fish balls made from carp. Additionally, developing this convenient food product could be a valuable strategy to enhance consumer acceptance and promote the use of widely farmed carp species.