Bowtie Pasta and Meatball Skewers (Printable)
Playful skewers featuring al dente bowtie pasta, glazed meatballs, and fresh vegetables for an impressive party presentation.
# Ingredient List:
→ Meatballs
01 - 16 cocktail-sized beef or turkey meatballs, cooked
→ Pasta
02 - 1 cup dry bowtie (farfalle) pasta
→ Vegetables
03 - 1 red bell pepper, cut into 1-inch pieces
04 - 1 yellow bell pepper, cut into 1-inch pieces
05 - 16 grape tomatoes
→ Glaze
06 - 1/4 cup barbecue sauce or marinara sauce
07 - 1 tablespoon honey
08 - 1 teaspoon Italian seasoning
→ Garnish
09 - 2 tablespoons fresh basil, chopped
10 - 2 tablespoons grated Parmesan cheese
# Steps:
01 - Cook the bowtie pasta in salted boiling water according to package directions until al dente. Drain thoroughly and rinse under cold water to stop cooking. Set aside.
02 - Warm the cocktail meatballs in the oven or microwave until heated through, about 5-10 minutes depending on method.
03 - In a small saucepan over low heat, combine barbecue sauce (or marinara), honey, and Italian seasoning. Stir until warmed and well blended. Add the heated meatballs and toss gently to coat evenly.
04 - Thread each skewer in this order: one red bell pepper piece, one cooked bowtie pasta, one glazed meatball, one grape tomato, one yellow bell pepper piece, and a second bowtie pasta. Continue pattern until all ingredients are used, creating 16 complete skewers.
05 - Arrange the completed skewers on a serving platter. Drizzle with any remaining glaze if desired. Sprinkle generously with chopped fresh basil and grated Parmesan cheese. Serve warm or at room temperature.
# Expert Tips:
01 -
- Everything tastes better on a stick, and these deliver that perfect party food satisfaction without the mess of traditional pasta dishes
- The sweet and savory glaze clings to every element, creating layers of flavor in every single bite
02 -
- Overcooked pasta slides right off the skewer, so err on the side of slightly underdone
- The sauce needs to cool for about two minutes after coating or it will slide off instead of sticking
03 -
- Double the glaze recipe and serve extra in a small ramekin for dipping
- Room temperature skewers actually taste better than piping hot ones