For Fiery Marinara: In a medium stock pot, combine ground and crushed tomatoes, tomato paste, green pepper, basil, oregano, bay leaf, cayenne pepper, red pepper flakes, honey, salt, and pepper. Bring to a boil and immediately turn to low. Simmer for at least 45 minutes. The longer you simmer, the more the flavors will meld together.

For Bison Meatballs: While the sauce is simmering, combine bison meat, eggs, flaxmeal, parsley, garlic, salt, and pepper in a medium mixing bowl. Mix gently with hands (do not manipulate the meat too much, or the meatballs will be tough). Form meat into small 1-ounce meatballs. Heat olive oil in a large sauté pan over medium-high heat. Add meatballs and cook until they start to brown on one side (about 3–4 minutes). Roll to the other side and cook for another 3–4 minutes.