- Add beaten egg and onion to bison burger, mix well.
- Form into bite-size bison balls.
- Brown and turn in oil until cooked.
- In a medium saucepan, combine cranberry sauce, horseradish, honey, Worcestershire, lemon juice, garlic and red pepper.
- Bring to boil, reduce heat, cover and simmer for 5 minutes.
- Add meatballs, simmer for 5 minutes more and serve.