We have quite a bit of ground moose and venison in the freezer right now. I recently tried making meatballs with the moose meat and while it tasted good, the meatballs were pretty dry. I expected they would be drier than if made with pork or beef, but I'm wondering if I would be better off using a recipe that calls for beef rather than pork. Also, does anyone have any suggestions on how to make them less dry other than adding pork to them? The recipe I used did not have any eggs in it and the meatballs were baked.