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!
I’m from South Dakota where we would have a casserole (Or do you call it a hot dish??? There must be a map of the preferred term…) at least once a week. Growing up, our style was basically combine whatever you have left in the fridge that needs to be eaten, some type of rice/pasta, ground beef (usually), mix in some spices, throw some cheese on top, and bake it for a bit. Voila! Lunch/dinner/supper (whatever you call it…probably a map out there somewhere of this, too) was served!