Bowtie Pasta Meatball Skewers (Printable)
Tender pasta and juicy meatballs on skewers with colorful veggies, finished with herb glaze and cheese.
# What You 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 until al dente per package directions. Drain thoroughly and rinse under cold water to stop cooking. Set aside.
02 - Warm frozen or precooked meatballs in oven or microwave until heated through completely.
03 - Combine barbecue or marinara sauce with honey and Italian seasoning in small saucepan. Warm over low heat, stirring gently. Add meatballs and toss to coat evenly.
04 - Thread ingredients onto each skewer in this 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 completed skewers on serving platter. Drizzle with additional sauce if desired. Sprinkle evenly with chopped basil and grated Parmesan. Serve warm or at room temperature.
# Expert Tips:
01 -
- Everything tastes better when you can eat it with one hand while holding a drink in the other
- The pasta on a skewer trick catches people off guard in the best possible way
02 -
- Wooden skewers need a 15-minute soak in water or they'll char and splinter during serving
- The pasta must be completely cooled and drained before threading or it'll slide right off
03 -
- Thread everything in the same order so every skewer looks uniform and professional
- If the pasta keeps sliding off, try gently flattening the bowtie before threading for a tighter grip