Looks like you are using hamburger meat
I have always made doughball one of two ways (these recipes are from when I was a kid and I never saw a reason to change):
1. Boil salted water + flavorings (tobasco, jello, sugar, etc, or whatever you feel like or nothing at all). As it boils stir in cornmeal until it is the right consistency (takes some practice). Take off heat and let cool, then wrap in foil and put in zip lock bag. If dough is too soft work in a bit of flour (small amounts at a time) to stiffen it. If to hard (crumbly) work in some water (small amounts at a time).
2. Boil milk, salt + flavorings (usually I don't add any to this but sometimes maple syrup). Same as above boil milk (gently and slowly). Stir in wheat germ until you get to the desired consistency. Let cool and wrap in foil and put in zip lock bag. Improper consistency can be fixed as above.
In either case I have a big ball of dough that I pinch pieces of off to use as I fish. I know now days folks often make fancier dough bait and boilies, but the above to simple fast recipes have always worked well for me. The above is from my carp fishing contest days when I was younger. My brother won the weekly kitty multiple times using these baits.