The use of Li salts in foods has been prohibited due to their negative effects on central nervous system; however, they might still be used especially in meat products as Na substitutes. Lithium can be toxic and even lethal at higher concentrations and it is not approved in foods. The present study focuses on Li analysis in meatballs by using laser induced breakdown spectroscopy (LIBS). Meatball samples were analyzed using LIBS and flame atomic absorption spectroscopy. Calibration curves were obtained by utilizing Li emission lines at 610 nm and 670 nm for univariate calibration. The results showed that Li calibration curve at 670 nm provided successful determination of Li with 0.965 of R-2 and 4.64 ppm of limit of detection (LOD) value. While Li Calibration curve obtained using emission line at 610 nm generated R-2 of 0.991 and LOD of 22.6 ppm, calibration curve obtained at 670 nm below 1300 ppm generated R-2 of 0.965 and LOD of 4.64 ppm.