These bowtie pasta & meatball skewers transform classic Italian comfort food into fun, shareable party bites that everyone loves. I created these skewers when I wanted something more exciting than plain spaghetti and meatballs, and they became an instant hit at every gathering. The combination of tender pasta, juicy meatballs, and that irresistible garlic glaze makes these bowtie pasta & meatball skewers impossible to resist.
SERVES: 4 | PREP: 25 MIN | COOK: 35 MIN | TOTAL: 60 MIN
Why These Skewers Work
I’ve made traditional meatballs hundreds of times, but threading them onto skewers with pasta creates something special. Each bite delivers the perfect ratio of meat to pasta, and the garlic parmesan glaze coats every surface beautifully.
The bowtie shape isn’t just pretty—those ridges catch extra sauce and the center holds up perfectly on skewers without falling apart.
Ingredients
For the Meatballs
| Ingredient | Amount |
|---|---|
| Ground beef (80/20) | 1 pound |
| Italian breadcrumbs | ½ cup |
| Parmesan cheese, grated | ¼ cup |
| Large egg | 1 |
| Garlic, minced | 3 cloves |
| Fresh parsley, chopped | 2 tablespoons |
| Dried oregano | 1 teaspoon |
| Salt | 1 teaspoon |
| Black pepper | ½ teaspoon |
For the Pasta & Assembly
| Ingredient | Amount |
|---|---|
| Bowtie pasta (farfalle) | 8 ounces |
| Cherry tomatoes | 16 pieces |
| Fresh mozzarella balls | 16 pieces |
| Bamboo skewers (8-inch) | 8 skewers |
For the Garlic Parmesan Glaze
| Ingredient | Amount |
|---|---|
| Unsalted butter | 4 tablespoons |
| Garlic, minced | 4 cloves |
| Parmesan cheese, grated | ½ cup |
| Heavy cream | ¼ cup |
| Fresh basil, chopped | 2 tablespoons |
| Red pepper flakes | ¼ teaspoon |
Step-by-Step Instructions
Phase 1: Meatball Preparation (15 minutes)
Step 1: Preheat your oven to 400°F and line a large baking sheet with parchment paper. This temperature creates a nice crust while keeping the meatballs juicy inside.
Step 2: In a large mixing bowl, combine 1 pound ground beef, ½ cup breadcrumbs, ¼ cup parmesan, 1 egg, 3 minced garlic cloves, 2 tablespoons parsley, 1 teaspoon oregano, 1 teaspoon salt, and ½ teaspoon black pepper. Mix with your hands until just combined—don’t overmix or the meatballs become tough and dense.
Step 3: Scoop out portions using a 1-tablespoon measure to ensure uniform size. Roll each portion between your palms to create smooth, round meatballs. You should get approximately 24 meatballs from this mixture.
Step 4: Place meatballs on the prepared baking sheet, spacing them 1 inch apart. This spacing allows hot air to circulate and brown them evenly on all sides.
Step 5: Bake for 18-20 minutes until the internal temperature reaches 160°F. The meatballs should be golden brown on the outside with no pink remaining in the center when you cut one open to check.
Phase 2: Pasta Cooking (12 minutes)
Step 6: While meatballs bake, bring a large pot of water to a rolling boil over high heat. Add 2 tablespoons salt—the water should taste like the ocean. This is your only chance to season the pasta from the inside.
Step 7: Add 8 ounces bowtie pasta to the boiling water and stir immediately to prevent sticking. Cook for 10-11 minutes until al dente, which means the pasta still has a slight firmness when you bite it.
Step 8: Drain the pasta in a colander but don’t rinse it—that starchy coating helps the glaze stick better. Spread pasta on a plate to cool for 5 minutes before skewering. Hot pasta will tear when you try to thread it.
Phase 3: Glaze Creation (5 minutes)
Step 9: In a medium saucepan over medium-low heat, melt 4 tablespoons butter until it starts to foam. Add 4 minced garlic cloves and cook for 45-60 seconds, stirring constantly. The garlic should turn fragrant and golden but not brown—brown garlic tastes bitter.
Step 10: Pour in ¼ cup heavy cream and whisk to combine. Let it bubble gently for 1 minute to thicken slightly. The mixture should coat the back of a spoon.
Step 11: Remove from heat and stir in ½ cup parmesan cheese, 2 tablespoons fresh basil, and ¼ teaspoon red pepper flakes. The cheese will melt from the residual heat, creating a smooth, glossy glaze. If it seems too thick, add 1 tablespoon of the pasta cooking water to thin it out.
Phase 4: Assembly (10 minutes)
Step 12: If using bamboo skewers, they’re ready to go (soak them in water for 30 minutes first if grilling). Thread ingredients in this order: cherry tomato, mozzarella ball, bowtie pasta (thread through the center), meatball, bowtie pasta, mozzarella ball, cherry tomato. This pattern creates visual appeal and balances flavors.
Step 13: Continue until you’ve assembled 8 skewers total, using 3 meatballs per skewer. Leave about ½ inch at each end for easy handling.
Step 14: Arrange skewers on a serving platter and drizzle generously with the warm garlic parmesan glaze. Use a spoon to make sure every meatball and pasta piece gets coated.
Step 15: Garnish with extra fresh basil and grated parmesan if desired. Serve immediately while the glaze is still warm and glossy.
Chef’s Notes
Temperature Matters: I always use a meat thermometer to check meatballs—guessing leads to dry, overcooked results. 160°F is the sweet spot for juicy, safe-to-eat beef.
Pasta Shape Selection: Bowtie pasta isn’t just cute—those ridges and sturdy center hold up on skewers better than other shapes. I’ve tried penne and rigatoni, but they crack when skewered.
Make-Ahead Strategy: You can prep the meatballs up to 24 hours ahead and store them covered in the refrigerator. Cook them fresh when you’re ready to assemble your bowtie pasta & meatball skewers.
Glaze Consistency: If your glaze gets too thick, simply reheat it gently and add a splash of cream or pasta water. It should pour easily but still cling to the ingredients.
Nutrition Information (Per Serving)
Calories: 625
Protein: 38g
Carbohydrates: 48g
Fat: 31g
Saturated Fat: 16g
Fiber: 3g
Sodium: 890mg
Creative Variations
Mediterranean Twist
Replace the parmesan glaze with a lemon-herb tahini sauce and add Kalamata olives to your skewers. Thread the pasta between grilled vegetables like zucchini and bell peppers for a lighter option similar to my bacon-wrapped asparagus recipe.
Spicy Italian
Add 1 teaspoon crushed red pepper to the meatball mixture and use spicy Italian sausage instead of beef. Drizzle with a spicy arrabbiata sauce instead of the garlic glaze.
BBQ Style
Brush the assembled skewers with your favorite BBQ sauce and grill them for 3-4 minutes per side over medium heat. This technique works beautifully, just like my grilled shrimp and chorizo skewers method.
Pesto Perfection
Skip the garlic parmesan glaze and toss everything in ½ cup fresh basil pesto instead. Add sun-dried tomatoes to the skewers for extra flavor depth.
Storage & Reheating
Refrigerator Storage
Store assembled skewers in an airtight container for up to 3 days. Keep the glaze separate in a sealed jar and reheat it when ready to serve.
Freezing Instructions
Freeze uncooked meatballs on a baking sheet until solid, then transfer to freezer bags for up to 3 months. Don’t freeze assembled skewers—the pasta texture suffers.
Reheating Method
Arrange skewers on a baking sheet and reheat at 350°F for 10-12 minutes until warmed through. Reheat the glaze separately in a small saucepan over low heat, adding a splash of cream if needed.
Troubleshooting Common Issues
Problem: Meatballs fall apart on skewers
Make sure your meatballs are completely cooled before skewering. Warm meatballs are fragile and crumble easily. Also, don’t overmix the meat mixture—gentle mixing keeps them tender but cohesive.
Problem: Pasta breaks when threading
Let the cooked pasta cool for at least 5 minutes and handle it gently. Thread the skewer through the thickest part of the bowtie center, not through the thin edges.
Problem: Glaze is too thick or clumpy
This happens when the pan is too hot or you added the cheese too quickly. Remove from heat, add 2 tablespoons warm cream, and whisk vigorously until smooth.
Problem: Meatballs are dry
Don’t use lean ground beef—the fat content in 80/20 beef keeps them juicy. Also, avoid overbaking; pull them at 160°F exactly.
Problem: Skewers won’t hold together
You’re likely threading too many items or threading them too loosely. Press ingredients snugly together and use the cherry tomatoes on the ends as “stoppers.”
Equipment Essentials
- Large mixing bowl
- Baking sheet with parchment paper
- Large pot for boiling pasta
- Colander
- Medium saucepan
- Whisk
- Meat thermometer
- 8-inch bamboo or metal skewers (8 total)
- Serving platter
Shopping List
Meat Section
- 1 pound ground beef (80/20)
Dairy Case
- Parmesan cheese (¾ cup total)
- Heavy cream (¼ cup)
- Unsalted butter (4 tablespoons)
- Fresh mozzarella balls (16 pieces)
- Large eggs (1)
Produce
- Garlic (7 cloves total)
- Fresh parsley (2 tablespoons)
- Fresh basil (4 tablespoons)
- Cherry tomatoes (16)
Pantry
- Bowtie pasta (8 ounces)
- Italian breadcrumbs (½ cup)
- Dried oregano (1 teaspoon)
- Red pepper flakes (¼ teaspoon)
- Salt
- Black pepper
Kitchen Supplies
- Bamboo skewers (8-inch, pack of 8)
Success Secrets
1. Size Consistency is Everything
Use a tablespoon or small cookie scoop to portion meatballs. Uniform size means they all finish cooking at the same time, preventing some from being raw while others turn into hockey pucks.
2. Don’t Skip the Cooling Step
Rushing to assemble hot components leads to torn pasta, crumbled meatballs, and burned fingers. Patience gives you perfect bowtie pasta & meatball skewers every time.
3. Glaze While Warm
Apply the garlic parmesan glaze when the skewers are still slightly warm but not hot. This temperature allows the glaze to coat evenly without sliding off or congealing.
4. Visual Balance Matters
Alternate colors and textures on your skewers—red tomatoes, white mozzarella, brown meatballs, and golden pasta create an appealing presentation that makes people excited to eat.
5. Serve Immediately or Keep Warm
These skewers are best enjoyed within 15 minutes of glazing. If you need to hold them, keep them in a 200°F oven loosely covered with foil, but don’t add the glaze until just before serving.
