Bowtie Pasta Meatball Skewers (Print)
Tender farfalle pasta and juicy meatballs skewered with crisp vegetables and finished with savory glaze, fresh basil, and grated Parmesan.
# What You’ll Need:
→ Meatballs
01 - 16 cocktail-sized beef or turkey meatballs, cooked (store-bought or homemade)
→ 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, for sweetness)
08 - 1 teaspoon Italian seasoning
→ Garnish
09 - 2 tablespoons fresh basil, chopped
10 - 2 tablespoons grated Parmesan cheese
# How To Make:
01 - Cook the bowtie pasta in salted boiling water according to package instructions until al dente. Drain and rinse under cold water. Set aside.
02 - If using frozen or precooked meatballs, heat them in the oven or microwave until warmed through.
03 - In a small saucepan, warm the barbecue or marinara sauce with honey and Italian seasoning over low heat. Add the meatballs and toss gently to coat.
04 - Thread onto each skewer: 1 piece of red bell pepper, 1 bowtie pasta, 1 meatball, 1 grape tomato, 1 piece of yellow bell pepper, and another bowtie pasta. Repeat to use all ingredients.
05 - Arrange skewers on a serving platter. Drizzle with extra sauce if desired. Sprinkle with chopped basil and Parmesan cheese. Serve immediately, warm or at room temperature.
# Expert Tips:
01 -
- You can prep everything ahead and assemble right before guests arrive
- The colorful presentation makes even basic ingredients feel special
- These work warm, room temperature, or straight from the fridge
02 -
- Cold pasta slides onto skewers more easily than warm, which makes assembly less frustrating
- If using wooden skewers, soak them for 15 minutes to prevent splintering during threading
- The pasta softens as it sits, so these taste best within 2 hours of assembly
03 -
- Room temperature meatballs thread more easily than hot ones, which can slide around
- If the pasta keeps splitting, gently twist the skewer as you push through