Bowtie Pasta Meatball Skewers (Printable)

Fun handheld appetizer combining pasta, meatballs, and veggies on skewers.

# 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

# Steps:

01 - Cook the 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 the cocktail meatballs in the oven or microwave until heated through, about 5-8 minutes depending on method.
03 - Combine barbecue or marinara sauce with honey and Italian seasoning in a small saucepan. Warm over low heat, stirring occasionally. Add the heated meatballs and toss gently to coat evenly.
04 - Thread each skewer in this order: 1 piece red bell pepper, 1 bowtie pasta, 1 glazed meatball, 1 grape tomato, 1 piece yellow bell pepper, 1 bowtie pasta. Continue pattern until all ingredients are used, creating 16 total skewers.
05 - Arrange completed skewers on a serving platter. Drizzle with remaining glaze if desired. Sprinkle generously with chopped fresh basil and grated Parmesan cheese. Serve warm or at room temperature.

# Expert Advice:

01 -
  • Everything tastes better on a stick somehow especially when pasta is involved
  • The meatballs stay juicy while the pasta adds this unexpected chewy texture that people cant figure out
  • You can assemble everything ahead and just glaze right before serving which saves your sanity
02 -
  • Soak wooden skewers for at least 30 minutes or they will char and splinter when the warm meatballs touch them
  • The pasta needs to be completely cooled or it will steam everything else on the skewer and make your vegetables limp
  • Thread the pasta through both holes so it spins freely but stays put instead of sliding off when someone takes a bite
03 -
  • Toss the cooled pasta in a teaspoon of olive oil before threading to prevent sticking to the skewers
  • If serving outside keep the glaze on the side so it doesnt attract bugs or make the skewers soggy

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