Begin by bringing a large pot of salted water to a rolling boil. Add 8 ounces of bowtie pasta and cook for 9–11 minutes until it's al dente, stirring occasionally. Once cooked, drain the pasta in a colander and immediately toss it with 1 tablespoon of olive oil to prevent sticking. Set it aside to cool slightly while you prepare the meatballs.

In a large mixing bowl, combine 1 pound of your choice of ground meat with 2 cloves of finely chopped garlic, 1 small finely chopped onion, ¼ cup of fresh herbs like basil or parsley, ¼ cup of grated Parmesan cheese, ½ cup of breadcrumbs, salt, and pepper. Mix gently with your hands until just combined, making sure not to overdo it. Form this mixture into small meatballs, about 1 inch in diameter.

Heat 2 tablespoons of olive oil in a large skillet over medium heat. Once the oil shimmers, carefully add the meatballs to the pan in a single layer. Cook for about 8-10 minutes, turning occasionally, until they are beautifully browned on all sides and cooked through. Alternatively, you can bake them on a baking sheet at 375°F for 15-20 minutes.

Once the meatballs are ready, gather your wooden skewers. Start by threading a piece of cooked bowtie pasta onto the skewer, followed by a meatball. Repeat this pattern until the skewer is filled, leaving space at each end for easy handling.

Arrange your finished Bowtie Pasta & Meatball Skewers on a serving plate while they're still warm. Serve with a side of marinara sauce for dipping, and finish with a sprinkle of extra Parmesan and fresh herbs on top.