Bowtie Pasta Cocktail Meatball Skewers (Printable)

Playful skewers combining pasta, meatballs, and veggies for easy party dining.

# What You'll Need:

→ Meatballs

01 - 16 cocktail-sized beef or turkey meatballs, fully 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 until al dente per package directions. Drain thoroughly, rinse under cold water to stop cooking, and set aside.
02 - Warm cooked or frozen meatballs in oven or microwave until heated through to center.
03 - Combine barbecue or marinara sauce with honey and Italian seasoning in small saucepan. Heat over low heat, stirring occasionally, until warm and well blended. Add meatballs and toss gently to coat evenly.
04 - Thread ingredients onto 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.
05 - Arrange completed skewers on serving platter. Drizzle with additional warmed sauce if desired. Sprinkle evenly with chopped fresh basil and grated Parmesan cheese. Serve warm or at room temperature.

# Expert Suggestions:

01 -
  • These skewers disappear faster than any other party appetizer I have ever made, period
  • You can prep almost everything ahead and just assemble when guests arrive
  • The combo of tender pasta, juicy meatballs, and crisp vegetables is honestly kind of addictive
02 -
  • Wooden skewers need a 30 minute soak in water or they will char and splinter, metal ones are obviously fine to use straight away
  • Let those meatballs cool slightly before threading or you will burn your fingers, ask me how I know this
  • The pasta needs to be completely cold before assembling or it will steam and make everything soggy
03 -
  • If your skewers keep sliding around, double up the pasta pieces on each end to create natural stops
  • Room temperature skewers actually taste better than piping hot ones, the flavors have time to mingle

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