I was hesitant make to meatballs out of our ground elk (or antelope or deer) because we don’t add any fat to the meat we grind. This keeps the meat lean and true to its own flavor, but it also makes it less cohesive when forming patties. Fortunately, we found that forming meatballs didn’t pose any problems!
Growing up in South Dakota, Swedish-style meatballs were about the only type of meatballs we ever ate. And during the cold (sometimes absolutely frigid), dark, windy winters, we ate plenty of them, smothered in homemade gravy and poured over mashed potatoes. It warmed our bellies!