Preheat oven to 425 degrees.
In large bowl, mix together all meatball ingredients. Hands are the best tools for this. Don't overmix.
Roll into balls roughly the size of golf balls. Place meatballs on rimmed baking sheet, spaced apart for even browning.
Bake for about 15-20 minutes, or until lightly golden brown and sizzling.
While meatballs are baking, heat skillet over medium heat and add Italian sausage links. Saute for a few minutes per side until all links are nicely browned.
Remove from skillet onto paper towels and let cool slightly. Cut in half, or in thirds and add to sauce. Also add meatballs to the sauce at this time.
Continue to cook sauce for another hour or two, stirring every 15-20 minutes.
Serve over pasta. Sprinkle with freshly grated Parmigiano-Reggiano and fresh parsley.