Bowtie Pasta Cocktail Meatball Skewers (Printable)
Playful appetizer skewers with pasta, meatballs, and fresh vegetables glazed in tangy sauce.
# What You'll Need:
→ 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 (optional)
08 - 1 teaspoon Italian seasoning
→ Garnish
09 - 2 tablespoons fresh basil, chopped
10 - 2 tablespoons grated Parmesan cheese
# Directions:
01 - Cook bowtie pasta in salted boiling water until al dente according to package directions. Drain thoroughly and rinse under cold water to stop cooking. Set aside.
02 - Warm cocktail meatballs in oven or microwave until heated through if using frozen or precooked.
03 - Combine barbecue or marinara sauce with honey and Italian seasoning in small saucepan. Warm over low heat, then add meatballs and toss gently to coat evenly.
04 - Thread each skewer in this order: red bell pepper piece, bowtie pasta, glazed meatball, grape tomato, yellow bell pepper piece, bowtie pasta. Repeat until all ingredients are used.
05 - Arrange completed skewers on serving platter. Drizzle with remaining sauce if desired. Sprinkle generously with chopped fresh basil and grated Parmesan cheese. Serve warm or at room temperature.
# Expert Tips:
01 -
- The combination of tender pasta with savory meatballs feels like comfort food turned into finger food
- These skewers disappear faster than any other appetizer Ive ever served
02 -
- Rinse the pasta thoroughly after cooking or the starches will make everything stick together
- Soak wooden skewers for at least 20 minutes if you plan to grill these instead of serving cold
03 -
- Use two skewers parallel to each other for very large meatballs to prevent spinning
- Room temperature skewers taste best so let them sit for 15 minutes before serving