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.
Heat the olive oil in a skillet over medium heat; cook the meatballs until nicely browned on all sides, 7 to 10 minutes.
Add the orange marmalade, soy sauce, balsamic, 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.
Notes
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