Combine beaten egg, 2 tablespoons of the pizza sauce, bread crumbs, onion, parsley, garlic, salt, and pepper in a large mixing bowl. Add ground beef and bulk Italian sausage; mix well. Shape into 30 meatballs. Place meatballs in a 2-quart rectangular microwave-safe baking dish.
Cover dish with waxed paper. Microwave on 100 percent power (high) for 6 to 8 minutes or until meatballs are done, rearranging meatballs and rotating the dish a half-turn once. Drain meatballs on paper towels.
Meanwhile, cook tortellini according to package directions. Drain well.
Place remaining pizza sauce in a 2-cup glass measure. Cook, covered, on high for 2 to 3 minutes until heated through, stirring once. Pour into a small serving bowl. Place bowl in the center of a platter lined with spinach leaves or salad greens.
Spear a meatball and a tortellini on 30 cocktail picks or short skewers. Arrange meatball kabobs on the platter around the pizza sauce. Serve warm.