"Bison Balls"

Yes, this post title was aptly named by my husband. But hey, that's what they are!
I happened  to find some relatively inexpensive bison meat at the market the other day and planned to use the second to last baggy of stored homegrown tomatoes to make some spicy bison meatballs. We've been having a bit too much pasta lately, so i'm not sure what i'll serve them over, but i'm sure it will be delicious and hopefully have some leftover for sandwiches during the week.

• 1 pound bison meat
• 1/4 cup breadcrumbs with some ground up oatmeal mixed in
  
• 1/2 cup (or more) finely diced onion 
• 3 cloves finely diced garlic
• one egg scrambled
• hot chillies to taste (add lots!)
  
• salt and pepper
• mixed dried herbs: rosemary, basil, oregano, allspice
  
• drizzle truffle oil
• 2 splashes Worcestershire sauce
  

Mix up all ingredients but the meat and egg, add the meat and mix well with your hands. Make a little reservoir and scramble up the egg (this saves dirtying another bowl) then mix the egg into the meat mixture. Form into 1 1/2 inch balls and place on a pan with space between each.

Heat oven to 400 and bake about 15 minutes, turning once until browned. I found the balls to be quite soft, so take care while turning.

Meanwhile cook down yummy tomato sauce with plenty of hot peppers and garlic added. My frozen tomatoes already had onions and basil added, I added about 1/4 cup of mixed tomato paste from last night's pita pizzas, a good splash of red wine, some garlic, and lots more salt and pepper. If i do this again, I will be adding a lot more spice to both the balls and the sauce.  The tomato was cooked down with the skins still on, so after bringing to a simmer i blended the sauce up with the immersion blender to create a nice, thick, rich sauce - watch out for splatters!.
I still don't understand why people feel the need to add olive oil to tomato sauce.

When finished, add the meatballs to the sauce and allow to simmer for about 10 minutes or until your pasta or whatever else is ready. You could serve this on bread, on pasta, or as i ate it on potato. I would have preferred to serve it over a bed of sauteed kale, but my kale is lame this year. I served topped with some homemade mozzarella.

Notes:
This was delicious, don't get me wrong. I can't eat red meat, yet this was great and i did not get sick: god bless lean, antibiotic free bison! The sauce was delicious, it would have been better over pasta, but i'm trying to avoid pasta when i can (for dinner at least). The bison balls themselves were delicious, moist, firm, flavorful - i didn't notice the truffle flavor much, and they weren't nearly as spicy as i thought they'd be. Next time i will load up with a lot more spice. I also majorly missed having a green ingredient in my dinner. Not used to eating mostly meat and sauce. Tonight I will be eating nothing but green to make up for it, good thing i have lots of lettuce and spinach in the garden for the taking.