There’s something about food on a stick that makes everyone smile—and these Bowtie Pasta & Meatball Skewers are no exception. They take everything you love about spaghetti and meatballs and turn it into a hand-held, crowd-pleasing favorite.
Juicy, herbed meatballs alternate with buttery bowtie pasta, all finished with a drizzle of marinara and Parmesan. Whether you’re hosting a party, prepping game-day snacks, or making dinner fun for kids, this recipe brings Italian comfort in the most playful way.
Table of Contents
Why you’ll love this Bowtie Pasta & Meatball Skewers
These skewers are simple, flavorful, and versatile.
- Great as appetizers, dinners, or party snacks
- Easy to make ahead and assemble before serving
- Customizable with beef, chicken, or turkey
- Kid-friendly and crowd-approved
- Packed with Italian flavor in every bite
- Ready in under 40 minutes
I first made these on a weekend when I was testing new recipes for my son’s birthday party. I wanted something that captured the cozy taste of my favorite Italian dinners but was easy to grab and eat. These skewers stole the show—everyone loved the combo of pasta, meatballs, and marinara in one perfect bite.
If you love classic Italian flavors like this, you’ll also enjoy my Italian Meatball Soup, where tender meatballs simmer in a rich tomato broth for the ultimate comfort dish.
Ingredients you’ll need For Bowtie Pasta & Meatball Skewers
These simple ingredients create the perfect balance of savory, cheesy, and fresh.
For the Pasta
- 8 ounces bowtie pasta (farfalle) – tender and holds sauce beautifully
- 1 tablespoon olive oil – prevents sticking
- Salt – for boiling water
For the Meatballs
- 1 pound ground beef or chicken – lean but juicy base
- ¼ cup Parmesan cheese, grated – adds nutty flavor
- 2 tablespoons fresh basil, chopped – bright and aromatic
- 2 tablespoons fresh parsley, chopped – adds freshness
- 2 cloves garlic, minced – essential Italian flavor
- ½ medium onion, finely chopped – for sweetness and texture
- ½ cup breadcrumbs – helps bind the mixture
- 1 teaspoon salt – enhances overall flavor
- ½ teaspoon black pepper – for balance
- 2 tablespoons olive oil – for cooking the meatballs
For Assembly and Serving
- Wooden skewers – soaked in water if grilling
- 1 cup marinara sauce – for dipping or drizzling
- Optional garnishes: fresh basil leaves, cherry tomatoes, grated Parmesan, chopped parsley, extra virgin olive oil, or balsamic glaze
Optional add-ons or substitutes
- Use turkey or plant-based meat for a lighter version
- Add mozzarella balls or roasted peppers to the skewers
- Swap marinara for pesto or creamy garlic sauce
- Try tricolor pasta for a festive look
- Add crushed red pepper for spice
If you enjoy fun, bite-sized Italian dishes, try my Lasagna Rolls—they have all the classic lasagna flavors in a portable, easy-to-serve form.
Step-by-step instructions
These skewers come together easily and look impressive when served.
- Cook the pasta. Bring salted water to a boil. Cook bowtie pasta until al dente, about 10–11 minutes. Drain, toss with 1 tablespoon olive oil, and set aside.
- Mix the meatballs. In a large bowl, combine ground meat, Parmesan, basil, parsley, garlic, onion, breadcrumbs, salt, and pepper. Mix gently until just combined—don’t overmix.
- Shape and cook. Roll into 1-inch balls. Heat olive oil in a skillet over medium heat and cook the meatballs for 8–10 minutes, turning occasionally until browned and cooked through. Set aside on paper towels.
- Warm the sauce. Heat marinara sauce in a small pot or microwave-safe bowl until warm.
- Assemble the skewers. Thread a cooked meatball, bowtie pasta, and a basil leaf or cherry tomato alternately on each skewer. Repeat until full.
- Serve. Drizzle with marinara or serve with a side of sauce for dipping. Sprinkle with Parmesan and parsley before serving.
Quick reminders:
- Don’t overboil pasta; it should stay firm for skewering.
- Use small meatballs for even size and balance.
- If grilling, brush skewers lightly with olive oil.
- Add sauce just before serving to keep pasta from softening.
For another hearty Italian-inspired meal, my Garlic Steak Pasta brings the same comfort and bold flavor but in a creamy, garlic-kissed form.
Expert tips for success
Making perfect pasta-and-meatball skewers is all about balance.
- Keep the pasta slightly firm for easier assembly.
- Let meatballs rest after cooking to stay juicy.
- Use fresh herbs—they elevate the flavor.
- Don’t overload the skewers—leave space between items.
- Serve immediately or keep warm in a 200°F oven.
- For parties, serve skewers vertically in a jar or board for presentation.
- Garnish right before serving for the freshest look.
For a fun and colorful presentation, pair these with Caprese Salad Skewers—they complement perfectly with Italian flavors and vibrant colors.
Serving suggestions
These skewers are great for parties, picnics, or even weeknight dinners.
- Serve as appetizers with marinara dipping bowls
- Pair with a green salad or roasted vegetables
- Arrange on a wooden board with fresh basil
- Drizzle with balsamic glaze for extra flavor
- Add mozzarella pearls for a caprese-style twist
- Perfect for potlucks or outdoor gatherings
Their portable design makes them as fun to serve as they are to eat.
Storing and reheating
These skewers store well and reheat beautifully.
How to store it
- Store meatballs and pasta separately in airtight containers
- Refrigerate for up to 3 days
- Keep marinara in a sealed jar or bowl
- Assemble just before serving for the best texture
How to reheat it
- Reheat meatballs in the oven at 350°F for 10 minutes or until warm
- Reheat pasta by tossing briefly in olive oil over low heat
- Warm marinara on the stove or microwave before serving
- Reassemble skewers and garnish fresh
They’ll taste just as flavorful and comforting the next day.
Nutrition facts (per serving)
- Calories: 420
- Protein: 25g
- Carbohydrates: 31g
- Fat: 22g
- Saturated Fat: 7g
- Fiber: 2g
- Sugar: 3g
- Cholesterol: 95mg
- Sodium: 740mg
Frequently asked questions
Can I use store-bought meatballs?
Yes—just heat them before assembling. Homemade gives better texture, but store-bought saves time.
Can I bake the meatballs instead of frying?
Absolutely. Bake at 400°F for 18–20 minutes until golden and cooked through.
Can I make these ahead?
Yes! Cook the meatballs and pasta in advance, then assemble just before serving.
Final thoughts
These Bowtie Pasta & Meatball Skewers are pure fun in food form—cheesy, saucy, and full of Italian flavor. They take the familiar comfort of spaghetti and meatballs and turn it into a creative, crowd-pleasing dish that’s perfect for entertaining or weeknight meals.
- Simple ingredients, big Italian flavor
- Great for parties and family dinners
- Portable, creative, and endlessly customizable
Bowtie Pasta & Meatball Skewers
Ingredients
Equipment
Method
- Bring a pot of salted water to a boil. Cook bowtie pasta until al dente (about 10–11 minutes). Drain, toss with 1 tbsp olive oil, and set aside.
- In a large bowl, combine ground meat, Parmesan, basil, parsley, garlic, onion, breadcrumbs, salt, and pepper. Mix gently until just combined.
- Roll mixture into 1-inch meatballs.
- Heat 2 tbsp olive oil in a skillet over medium heat. Cook meatballs 8–10 minutes, turning occasionally until browned and cooked through. Transfer to paper towels to drain.
- Warm marinara sauce in a small pot or microwave until heated through.
- Assemble skewers by threading a cooked meatball, a piece of bowtie pasta, and optional basil or cherry tomato alternately until full.
- Serve with marinara sauce for dipping or drizzle sauce over the skewers. Sprinkle with extra Parmesan and parsley.
Nutrition
Notes
- Keep the pasta slightly firm (al dente) so it holds up on skewers.
- Assemble just before serving for the best texture.
- Wooden skewers can be soaked if grilling.
- Store components separately if prepping ahead.
