Begin by cooking the frozen meatballs according to the package instructions, typically around 12-15 minutes in a preheated oven at 375°F (190°C). Once golden brown and heated through, drain on a paper towel.

In a medium saucepan over medium-low heat, combine the ketchup and grape jelly. Stir continuously for about 5 minutes until the jelly melts completely and blends into a smooth glaze.

Carefully dip each meatball into the sauce, ensuring they’re evenly coated, or place them in the saucepan and turn gently until fully covered.

Cook the bowtie pasta in a large pot of boiling salted water for 8-10 minutes, or until al dente. Drain and rinse briefly under cold water to stop cooking. Drizzle with extra-virgin olive oil.

Take toothpicks or wooden skewers and begin assembling by starting with a meatball, followed by a piece of cooked bowtie pasta, and finishing with a basil leaf.

Arrange assembled skewers on a serving platter and drizzle any remaining glaze over them for added flavor.

Serve warm or at room temperature as a fun finger food.