Bowtie Pasta and Cocktail Meatball Skewers (Printer-friendly)
Tender pasta and juicy meatballs threaded with colorful veggies create a fun, hearty party appetizer ready in 40 minutes.
# 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
# Method:
01 - Cook 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 precooked or frozen meatballs in oven or microwave until heated through, approximately 5-7 minutes.
03 - Combine barbecue or marinara sauce, honey, and Italian seasoning in small saucepan. Warm over low heat, stirring occasionally. Add heated 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 pattern until all ingredients are used.
05 - Arrange completed skewers on serving platter. Drizzle with remaining sauce if desired. Sprinkle generously with chopped fresh basil and grated Parmesan cheese. Serve warm or at room temperature.
# Expert Tips:
01 -
- The way the tender pasta soaks up the glaze makes each bite feel like a complete meal
- Guests literally grab two or three before even saying hello
02 -
- Soak wooden skewers for 20 minutes if you are using them so they do not char
- The pasta keeps absorbing the sauce as it sits so assemble these no more than an hour before serving
03 -
- Chill the pasta for 15 minutes after rinsing so it is easier to handle
- Thread slowly and gently to avoid breaking the tomatoes