This investigation was done to assess the quality attributes of reduced fat meatballs as influenced via sugar beet pulp powder addition. The prepared samples of meatball which contained sugar beet pulp powder as a fat replacer with the ratio of 25 and 50 % of animal fat utilized after cooking. Chemical composition, oil holding capacity, and water holding capacity (WHC) of raw materials was studied. The cooking attributes, WHC and sensory characteristics of the made meatball samples were estimated. The cooking yield of meatball samples was increased from 81.07 to 86.01%. While cooking loss of the meatball samples was decreased. No significant difference (p ≥ 0.05) in sensory properties between control meatball sample and the prepared meatball samples. sugar beet pulp powder could be utilized as fat replacer within the different studied percentages in meatball samples preparation without any negative effects on the sensory attributes of the final product.