1 pound ground bison
2 cloves garlic, minced
1/2 cup plain breadcrumbs
1 egg, beaten
1/2 teaspoon Worcestershire sauce
1 teaspoon salt
1 tablespoon vegetable oil
2 tablespoons Asian chile pepper sauce 1/2 cup orange marmalade
1 tablespoon soy sauce
1/4 cup rice vinegar
3 cups water
Directions:
1.Mix the bison, garlic, breadcrumbs, egg, Worcestershire sauce, salt, and pepper in a large mixing bowl until evenly combined; divide the mixture into 24 portions and roll into balls.
2.Heat the vegetable oil in a skillet over medium heat; cook the meatballs until nicely browned on all sides, 7 to 10 minutes.
3.Add the chili sauce, orange marmalade, soy sauce, rice vinegar, and water to the skillet. Bring the mixture to a simmer, reduce heat to medium-low, and cook until the sauce thickens, about 1 hour.
