Meatball and Bowtie Pasta Bites with Grape Jelly Glaze are bite-sized appetizers featuring tender meatballs coated in a sweet and tangy grape jelly ketchup sauce, paired with al dente bowtie pasta and fresh basil. Served on toothpicks, these flavorful and fun bites are perfect for parties and casual gatherings.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: Serves 4-6 as appetizers
- Category: Appetizer, Snack
- Method: Cooking, Tossing, Assembly
- Cuisine: American, Fusion
- Diet: Gluten Free
Ingredients
20 frozen meatballs
½ cup ketchup
½ cup grape jelly
20 cooked bowtie pasta pieces (al dente)
2 teaspoons extra-virgin olive oil
20 fresh basil leaves
20 toothpicks or wooden skewers
Instructions
-
Cook frozen meatballs according to package directions; drain and set aside.
-
In a small saucepan, combine ketchup and grape jelly. Heat over medium-low, stirring until jelly melts and sauce is smooth.
-
Toss cooked meatballs in the glaze until evenly coated.
-
Drizzle olive oil over cooked bowtie pasta and toss gently.
-
Assemble bites by threading one meatball, one bowtie pasta piece, and one basil leaf onto each toothpick or skewer.
-
Arrange bites on a platter and drizzle with remaining glaze if desired.
-
Serve warm or at room temperature.
Notes
Use homemade meatballs for enhanced flavor.
Substitute grape jelly with apricot or cranberry jelly for variety.
Add cheese cubes to skewers for richness.
Sprinkle crushed red pepper flakes for heat.
Serve with marinara sauce for dipping.
Store leftovers refrigerated up to 2 days; reheat gently before serving. Assemble fresh to prevent soggy pasta.
