Bowtie Pasta Cocktail Meatball Skewers (Print Version)
Tender pasta and meatballs skewered with colorful veggies for an easy party appetizer
# 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
# How to Cook:
01 - Cook bowtie pasta in salted boiling water until al dente per package directions. 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, second bowtie pasta. Repeat pattern until all ingredients are used.
05 - Arrange completed skewers on serving platter. Drizzle with additional sauce if desired. Sprinkle evenly with chopped fresh basil and grated Parmesan cheese. Serve warm or at room temperature.
# Expert Advice:
01 -
- The combination of tender pasta, savory meatballs, and crisp vegetables creates perfect bite-sized satisfaction
- These skewers disappear faster than any other appetizer I've ever served
- You can assemble most of it ahead and still impress everyone with minimal last-minute effort
02 -
- Soak wooden skewers in water for at least 30 minutes before threading to prevent them from scorching
- Let the pasta cool completely before assembling or it'll steam and make everything soggy
- Don't overcrowd your skewers or they become impossible to eat gracefully
03 -
- Thread everything in the same direction for the most professional presentation
- Leave a tiny bit of space between ingredients so the glaze can coat each piece individually