Soak the mushrooms in 1 cup of hot water for about 15 minutes or until tender. Drain the mushrooms, reserving the water they soaked in, and chop them up until they are nice and fine.
Pre heat the oven to 400.
To a large bowl, add bison, mushrooms, egg, garlic, breadcrumbs, Parmesan cheese, parsley, salt and pepper. Using your hands, mix everything together until well combined.
Line a rimmed baking sheet with a silpat mat or parchment paper and then grab about 1 tbsp. of the meat mixture and roll it in between your palms until you have a little ball the size of a golf ball. Place it on the baking sheet and then continue with the rest of the meat until you have 20 meatballs.
Pop the meatballs in the oven for about 20 minutes or until just cooked through.
In the meantime, heat 4-cups of your favorite tomato sauce in a medium pot and add in cup of the reserved liquid from the porcini mushrooms. Let it all come to a boil and then simmer until the meatballs are ready.
Toss the meatballs into the sauce and serve with your favorite pasta or spaghetti squash.
Makes 4-6 servings.