Bowtie Pasta Meatball Skewers (Printable)
Playful skewers with pasta, meatballs, and fresh veggies for easy party eating.
# 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
08 - 1 teaspoon Italian seasoning
→ Garnish
09 - 2 tablespoons fresh basil, chopped
10 - 2 tablespoons grated Parmesan cheese
# How To Make It:
01 - Cook bowtie pasta in salted boiling water according to package directions until al dente. Drain well and rinse under cold water to stop cooking. Set aside.
02 - Warm precooked or frozen meatballs in oven or microwave until heated through, about 5-8 minutes.
03 - Combine barbecue or marinara sauce, honey, and Italian seasoning in small saucepan. Warm over low heat, stirring occasionally.
04 - Add warmed meatballs to glaze, tossing gently to coat evenly. Remove from heat.
05 - Thread each skewer in order: red bell pepper piece, bowtie pasta, glazed meatball, grape tomato, yellow bell pepper piece, bowtie pasta. Repeat until all ingredients are used, creating 16 total skewers.
06 - Arrange skewers on serving platter. Drizzle with remaining glaze if desired. Sprinkle generously with chopped basil and grated Parmesan. Serve warm or at room temperature.
# Expert Tips:
01 -
- Everything can be prepped ahead, leaving you free to actually enjoy your own party instead of being stuck in the kitchen
- The portable skewer format means guests can grab and go without needing utensils or plates
02 -
- Rinsing the pasta with cold water is not optional, it stops the cooking process and washes away excess starch that would otherwise make the skewers gummy
- If using wooden skewers, soak them in water for 30 minutes to prevent scorching, though metal skewers work perfectly fine without prep
03 -
- Thread the ingredients with the curved side of the bowtie pasta facing the same direction for a uniform, professional appearance
- If the meatballs are too large, cut them in half before threading to maintain the right ingredient ratio on each skewer