Preheat the oven to 375°F. Toast the marble rye bread slices in the oven until crispy, about 5–8 minutes. Once toasted, pulse the bread in a food processor until it becomes fine breadcrumbs. Set aside and leave the oven on.

In a large bowl, mix the ground bison, coriander, caraway seeds, Worcestershire sauce, shredded Swiss cheese, sauerkraut, breadcrumbs, and eggs until fully combined.

Lightly grease a baking sheet with cooking oil. Roll the mixture into meatballs about 2–3 inches wide (they'll shrink a bit while cooking). Place them evenly spaced on the baking sheet.

Bake for 20–25 minutes, flipping halfway through, until the meatballs are browned and cooked through.

Toast the slider buns. Assemble each slider with 1–2 meatballs, a bit of sauerkraut, a quarter slice of Swiss cheese, and a spoonful of Thousand Island dressing. Serve warm and enjoy!