Add deliciousness and charm to your soiree with these Bowtie Pasta and Cocktail Meatball Skewers. Savory, saucy meatballs, al dente pasta and sweet, fresh basil make these appetizers an instant hit.
Party Fancy Meets Everyday Easy
Confession time! I love serving party food that looks amazing but is deceptively easy to make. Zero fuss, maximum appeal. And these Bowtie Pasta and Cocktail Meatball Skewers certainly fit the bill. They look all dressed up in their bowtie best, but they require very little prep and just a few minutes to assemble. I am completely obsessed! They’re perfect for cocktail hour or pre-dinner appetizers. Everyone will love how yummy and charming they are! So cute!
Pre-made meatballs make these cuties super quick and easy to make. The sauce is so simple and incredibly savory you won’t believe it’s only two ingredients. And is there anything more straightforward than pasta? Nope. Easy peasy. I can’t wait to share them with you!
How to Make Bowtie Pasta and Cocktail Meatball Skewers
To make the skewers, first heat frozen meatballs according to package directions. Then, while the meatballs are heating, combine the ketchup and grape jelly in a saucepan over medium-low heat. Stir well and allow to come to a boil for 1 minute. Reduce heat to a simmer and stir in the heated meatballs. Let meatballs simmer in the sauce for about 5 minutes to coat them well.
Cook pasta to al dente, drain, rinse with cold water and let dry. Then toss with olive oil.
To serve, place one bowtie pasta, one leaf of basil and one meatball onto each toothpick or skewer. Place upright on a serving tray. Tada! Aren’t they so handsome?
Want More Amazing Apps?
Got guests coming over? Why not try my Pimento Cheese Dip!. It’s easy to make and so savory and tangy, it’s sure to impress! Or this Grilled Brie with Strawberries that combines creamy cheese, sweet strawberries, and tangy balsamic vinegar in a delicious appetizer perfect for entertaining. For another take on a meatball appetizer, try these Meatball Stuffed Pasta Shells. They’re so tasty and popular!
I hope you get your fancy on with these Bowtie Pasta and Cocktail Meatball Skewers! If you make it and post a pic to social, be sure to tag me on Instagram @thebakermama so I can see! I just love seeing how inspired and creative y’all get with the ideas I share.
xoxo,
Bowtie Pasta and Cocktail Meatball Skewers
- Prep Time: 10
- Cook Time: 20
- Total Time: 30 minutes
- Yield: 20 Skewers 1x
Description
Add deliciousness and charm to your soiree with these Bowtie Pasta and Cocktail Meatball Skewers. Savory, saucy meatballs, al dente pasta and sweet, fresh basil make these appetizers an instant hit.
Ingredients
- 20 frozen meatballs
- 1/2 cup ketchup
- 1/2 cup grape jelly
- 20 al dente cooked bowtie pasta
- 2 teaspoons extra-virgin olive oil
- 20 leaves of fresh basil
- 20 toothpicks or wooden food skewers
Instructions
- Heat frozen meatballs according to package directions.
- While the meatballs are heating, combine the ketchup and grape jelly in a saucepan over medium-low heat. Stir well and allow to come to a boil for 1 minute. Reduce heat to a simmer and stir in the heated meatballs. Let meatballs simmer in the sauce for about 5 minutes to coat them well.
- Cook pasta to al dente, drain, rinse with cold water and let dry. Toss with olive oil.
- To serve, place one bowtie pasta, one leaf of basil and one meatball onto each toothpick or skewer.
I am having a problem getting your described fork style skewer into the Bow Tie pasta without the pasta breaking. The bottom of the skewer is wider than the “neck” of the skewer and therefore the pasta is breaking. P.S. the pasta is cooked Al-dente. Perhaps you can offer some advice….thank you!
Hi Maria! I’m not sure what could be going wrong as this never happens to me. Are you using large bowtie pasta? Did you toss the pasta in olive oil. Are you using these 3.5 inch bamboo forks: https://amzn.to/43LV9Xv? You could use just a toothpick if the forks are too big to successfully add the pasta to. Otherwise, if you’re cooking the pasta al dente and tossing it in olive oil, it should go on the bamboo fork smoothly. I hope this helps and that you get to try them again soon!