The study was conducted to discover the nutritional quality of Malva parviflora leaves powder (MPLP) thanks to its richness in protein and nutritious minerals. Moreover, MPLP was incorporated in the manufacture of beef sausage at different levels (0.5%, 1%, and 1.5%) to measure its effect on the most important quality criteria (chemical composition, physicochemical properties, and sensory properties) during 9 days of refrigeration storage. According to our knowledge this is the first time to incorporate the Malva parviflora as a potential functional ingredient in manufacturing healthier and cheaper beef sausages. Adding MPLP 1.5% has a positive effect on protein % (23.48%) compared with the control group (19,85). Despite this, the concentration of MPLP 1.5% significantly decreases the sensory proprieties regarding color and taste due to the presence of the greenish tint and the bitter taste. Whereas, in our study, we recommend the addition of a concentration of MPLP 0.5% since it has no negative effect on the physiochemical or sensory characteristics of beef sausage.