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!
So Adorable and Easy to Make
I’ve always been a big fan of bow-tie pasta, whether it’s for my Bow-tie Antipasto Bites or to add a little whimsy to my Chicken Caesar Pasta Salad. They’re just so cute and festive.
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!
Watch me Make It!
Join me in the kitchen to make these adorable and delicious Bowtie Pasta and Cocktail Meatball Skewers.
Ingredients and Supplies
See the recipe card at the bottom of this post for measurements and details. You can also shop my LTK to easily add all the ingredients to your shopping cart!
Ingredients:
- Frozen meatballs
- Ketchup
- Grape jelly
- Bowtie pasta (here’s a gluten free alternative!)
- Extra-virgin olive oil
- Fresh basil
- Toothpicks or wooden food skewers
Supplies:
- Saucepan
- Toothpicks or wooden food skewers
- Serving tray or platter
How to Make Bowtie Pasta and Cocktail Meatball Skewers
- 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. Then toss with olive oil.
- 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?
Storage
Store in an airtight container in the refrigerator.
Want More Amazing Appetizers?
Got guests coming over? Why not try some of my crowd-pleasing appetizers.
- Pimento Cheese Dip: It’s easy to make and so savory and tangy, it’s sure to impress!
- Grilled Brie with Strawberries: Combines creamy cheese, sweet strawberries, and tangy balsamic vinegar in a delicious appetizer perfect for entertaining.
- Meatball Stuffed Pasta Shells. So tasty and popular! You can’t go wrong with these meatball stuffed shells.
My Favorite Cocktail Recipes
My Favorite Cocktail Recipes put the happy in happy hour! From a classic house margarita to inventive takes on old favorites, you’re sure to find something to toast to!
If you make my Bowtie Pasta and Cocktail Meatball Skewers and post a pic to social, be sure to tag me on Instagram @thebakermama so I can see! If you’re on Facebook, be sure to join my Friends of The BakerMama group to connect and share all the fun and yummy recipes of mine that you make! 😍 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
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.
Did anyone have problems with the basil turning black?
Hi, Anne! Oh, no! Basil blackens in cold temperatures, so if you’re keeping it in the fridge, that’s probably your culprit. I hope you’ll try again!