Preheat oven to 350 degrees F. In a medium mixing bowl, beat egg with a fork; stir in bread crumbs, onion, and garlic. Add ground beef and chorizo; mix well. Shape into about 38 1-inch meatballs.
Place meatballs in 15x10x1-inch baking pan. Bake about 18 minutes or until meatballs are cooked through. Drain off fat. Pat dry with paper towels.
In a 3 1/2- or 4-quart slow cooker, stir together salsa and chili sauce. Stir in baked meatballs and smoked sausage links. Cover and cook on low-heat setting for 3 to 4 hours or on high-heat setting for 1 1/2 to 2 hours. Sprinkle with cilantro before serving. Serve with decorative wooden picks.