Bowtie Pasta Meatball Skewers (Printable Version)
Tender pasta and juicy meatballs on colorful skewers with fresh veggies
# 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. 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.
03 - Combine barbecue or marinara sauce with honey and Italian seasoning in small saucepan. Warm over low heat, then add meatballs and toss to coat evenly.
04 - Thread each skewer in order: red bell pepper piece, bowtie pasta, meatball, grape tomato, yellow bell pepper piece, bowtie pasta. Repeat until all ingredients are used.
05 - Arrange skewers on serving platter. Drizzle with additional sauce if desired. Sprinkle evenly with chopped basil and grated Parmesan cheese. Serve warm or at room temperature.
# Expert Advice:
01 -
- Everything tastes better on a skewer, and these capture that party appetizer magic without any fussy technique
- The combination of tender pasta, savory meatballs, and crisp vegetables creates perfect bite-sized satisfaction
02 -
- Let the pasta cool completely before threading, otherwise it will steam everything else on the skewer
- Soak wooden skewers in water for 20 minutes if you plan to broil or grill the assembled skewers
03 -
- Thread the ingredients while sitting down and give yourself enough space to work without knocking things over
- Keep a damp towel nearby to wipe your hands between skewers the sauce gets everywhere