The study was conducted to assess the quality of beef meatballs influenced by adding of fresh broccoli sprouts (BS) at different concentrations (5, 10 and 15%) of total formula of beef meatballs. Antioxidant activity (total phenols, total flavonoid and DPPH)  of broccoli sprouts were evaluated and found to contain a higher amount of bioactive compounds. Based on the chemical composition of uncooked  meatballs, there were noticeable significance differences (p < 0.05)  in moisture, protein, ash, and fiber content of beef meatballs incorporated with broccoli sprouts (5% , 10% ,15%) as compared with the control and butylated hydroxyl toluene (BHT) beef meatballs samples. Furthermore, the addition of various concentrations of broccoli sprouts resulted in significantly (P < 0.05) lower pH, TBA, cooking loss, and shrinkage percentages, while water holding capacity and cooking yield were improved by time as compared with control and BHT meatball groups over the 12-day storage period. The lipid oxidation in beef meatballs enriched with broccoli sprouts was inhibited and maintain reduced percentage of thiobarbituric acid reactive substances (TBARS) comparable to control along the storage period. Moreover, broccoli sprouts incorporation provides the beef meatballs acceptable sensorial scores without negatively affecting their organoleptic characteristics and overall acceptability parameters. Broccoli sprouts with 15% concentration demonstrated the most potent effective natural antioxidant delaying lipid oxidation, cooking properties and enhance the sensory properties of meatballs compared to the concentrations 5% and 10%. Finally, the results of this research suggest that broccoli sprouts could serve as a safe natural antioxidant source for meat products.