Bowtie Pasta Cocktail Meatball Skewers (Print version)
Playful appetizer skewers with tender bowtie pasta, juicy meatballs, and colorful veggies glazed in barbecue sauce.
# What you'll need:
→ Meatballs
01 - 16 cocktail-sized beef or turkey meatballs, cooked (store-bought or homemade)
→ 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, for sweetness)
08 - 1 teaspoon Italian seasoning
→ Garnish
09 - 2 tablespoons fresh basil, chopped
10 - 2 tablespoons grated Parmesan cheese
# How to make it:
01 - Cook the bowtie pasta in salted boiling water according to package instructions until al dente. Drain and rinse under cold water to stop cooking. Set aside.
02 - If using frozen or precooked meatballs, heat them in the oven or microwave until warmed through.
03 - In a small saucepan, warm the barbecue or marinara sauce with honey and Italian seasoning over low heat. Add the meatballs and toss gently to coat evenly.
04 - Thread onto each skewer in order: 1 piece of red bell pepper, 1 bowtie pasta, 1 meatball, 1 grape tomato, 1 piece of yellow bell pepper, and another bowtie pasta. Repeat pattern until all ingredients are used.
05 - Arrange skewers on a serving platter. Drizzle with extra sauce if desired. Sprinkle with chopped basil and Parmesan cheese. Serve immediately, warm or at room temperature.
# Expert suggestions:
01 -
- The combination of tender pasta and glazed meatballs feels surprisingly elegant despite being so simple to assemble
- These disappear from party platters faster than anything else Ive ever served
02 -
- Rinsing the pasta thoroughly under cold water prevents it from becoming gummy and keeps each bowtie distinct
- Let the meatballs cool slightly before threading so they do not burn your fingers or steam up the skewers
03 -
- Cutting the vegetables to the exact same size as the pasta creates that professional restaurant appearance
- Room temperature meatballs thread onto skewers more easily without breaking apart