ABSTRACT This study investigated the effect of replacing camel meat instead of cow meat (50 and 75 %) on quality characteristics of meatballs.  Physical properties, cooking loss, colour parameters, shrinkage measurements and sensory evaluation were studied. pH value of control meatballs was higher than meatballs formulated with camel meat. Meatballs formulated with different levels of camel meat were significantly lower in cooking loss than control group. Results of shear force values illustrated that camel meatball significantly lower (more tender) than control group. Color measurements of meatballs formulated with different levels of camel meat showed significant improvement in color parameters. Meatballs formulated with different levels of camel meat showed the lowest reduction in diameter and thickness than control samples. No significant differences were found in sensory attributes of meatballs, in spite of came meatballs exhibited slightly higher in sensory scores.