SKEWERED SPAGHETTI AND MEATBALLS
1 pound of angel hair pasta
Olive oil nonstick cooking spray
2 pounds packaged cooked meatballs (1/2 ounce each), heated according to package directions
64 skewers (see Note)
1 cup jarred pesto sauce
1 1/2 cups jarred vodka-tomato sauce
Cook pasta to al dente according to package directions. Spray drained pasta with nonstick cooking spray. Set aside.
Preheat oven to 175 F. Place meatballs on lightly oiled, rimmed baking sheet.
Working with 3 strands, twirl pasta around a skewer. Stick each completed skewer into a meatball. Repeat until all meatballs are skewered. Spray completed spaghetti-and-meatball skewers with nonstick olive oil spray. Bake 5 to 7 minutes to “set” pasta.
Meanwhile, choose a large platter for serving.
Place pesto in a squeeze bottle with a large opening. Paint the platter, using a simple pattern of stripes or swirls.
Using a teaspoon, make 64 puddles of vodka-tomato sauce over pesto pattern. Place a warmed spaghetti-and-meatball appetizer on each puddle of sauce.
Makes 64 bites.
Note: The skewers pictured are sold with the little wooden balls on the ends. They are available online at pickonus.com.
Shop carefully: If you are setting out or passing a tray of skewered appetizers, provide some sort of container for the used skewers. You don’t want people putting them back on the tray.
