Bowtie Pasta Cocktail Meatball Skewers (Printable)

Tender pasta and juicy meatballs threaded with colorful veggies on fun skewers, glazed in savory 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
08 - 1 teaspoon Italian seasoning

→ Garnish

09 - 2 tablespoons fresh basil, chopped
10 - 2 tablespoons grated Parmesan cheese

# How To Make:

01 - Cook 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 cooked or frozen meatballs in oven or microwave until heated through.
03 - Combine barbecue or marinara sauce, honey, and Italian seasoning in small saucepan. Warm over low heat, stirring occasionally. Add meatballs and toss gently to coat evenly.
04 - Thread each skewer in order: red bell pepper piece, bowtie pasta, glazed meatball, grape tomato, yellow bell pepper piece, bowtie pasta. Repeat pattern until all ingredients are used.
05 - Arrange skewers on serving platter. Drizzle with remaining sauce if desired. Sprinkle with chopped basil and grated Parmesan. Serve warm or at room temperature.

# Expert Tips:

01 -
  • The sauce clings to every bite because threading pasta on skewers creates perfect little flavor pockets
  • People genuinely get excited about party food you can eat with one hand while holding a drink
02 -
  • Wooden skewers need soaking in water for at least thirty minutes or they will char and splinter during assembly
  • The pasta must be completely cooled before threading or it will steam the other ingredients into a soggy mess
03 -
  • Spray your hands with a little cooking oil before threading to keep the sticky sauce from making a mess
  • Stack skewers in a tall glass while you work, like a bouquet of appetizer flowers

Go Back