Description
These Chilli Stuffed Garlic Dough Balls are a flavorful and satisfying snack or appetizer featuring soft, yeast-leavened dough stuffed with a spicy chili and bean filling. The dough balls are baked to golden perfection and finished with a fragrant garlic butter brush, making them perfect for sharing or serving alongside meals.
Ingredients
Scale
Dough
- 2 ¼ teaspoons active dry yeast
- 1 cup warm water (about 110°F/43°C)
- 1 tablespoon sugar
- 2 ½ cups all-purpose flour
- 1 teaspoon salt
- 2 tablespoons olive oil
- 1 egg (for egg wash, optional)
Chilli Filling
- 1 cup cooked ground beef or ground turkey (optional for a meaty filling)
- 1 can (15 oz) kidney beans, drained and rinsed (or black beans)
- 1-2 fresh chillies, finely chopped (adjust to heat preference)
- 1 teaspoon chili powder
- ½ teaspoon cumin
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 1 tablespoon tomato paste
- ½ cup shredded cheddar cheese (optional, for a cheesy filling)
Garlic Butter Topping
- 4 tablespoons unsalted butter, melted
- 4 cloves garlic, minced
- 1 tablespoon fresh parsley, chopped
- ¼ teaspoon salt
Instructions
- Prepare the Dough: In a small bowl, combine the warm water, sugar, and yeast. Stir to dissolve and let sit for 5-10 minutes, or until frothy indicating the yeast is active.
- Mix the Dough: In a large bowl, whisk together the flour and salt. Add the yeast mixture and olive oil, stirring until a rough dough forms.
- Knead the Dough: Turn the dough out onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic, building gluten structure.
- First Rise: Place the dough in a lightly oiled bowl, cover with a clean towel, and let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.
- Prepare the Chilli Filling: Heat a small amount of oil in a skillet over medium heat. If using meat, add ground beef or turkey and cook until browned. Drain excess fat.
- Season the Filling: Add fresh chopped chillies, chili powder, cumin, smoked paprika, salt, and pepper to the skillet. Stir well to combine and toast the spices.
- Finish the Filling: Stir in tomato paste and cook for 2-3 minutes to meld flavors. Add kidney beans and cook for another 5 minutes. Remove from heat and cool.
- Add Cheese: Once cool, mix in shredded cheddar cheese if using, then set filling aside.
- Preheat Oven and Prepare Baking Sheet: Set oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Divide the Dough: Punch down risen dough and turn out onto floured surface. Divide into 12 equal portions.
- Shape and Stuff: Flatten each dough piece into a disk. Place a spoonful of chili filling in the center. Fold edges over filling and pinch to seal, forming balls.
- Arrange for Baking: Place the stuffed dough balls on the prepared baking sheet spaced about 1 inch apart.
- Make Garlic Butter: In a small bowl, combine melted butter, minced garlic, chopped parsley, and salt to create garlic butter.
- Apply Egg Wash: Optionally brush the tops of dough balls with beaten egg for a shiny, golden finish.
- Bake: Bake balls in the preheated oven for 15-20 minutes until golden brown and fully cooked.
- Garlic Butter Brush: When they come out of the oven, immediately brush the hot dough balls with the garlic butter mixture to infuse them with flavor.
- Serve: Allow to cool slightly before serving. Enjoy warm as a flavorful snack or appetizer.
Notes
- Adjust the number of fresh chilies according to your spice tolerance.
- Ground meat is optional; the recipe works well as a vegetarian option using beans only.
- Use an egg wash for a glossy, golden crust or skip for a matte finish.
- To make dairy-free, omit cheddar cheese and use dairy-free butter.
- Ensure the filling cools before stuffing to make handling easier and avoid dough becoming too sticky.
- Store leftovers in an airtight container for up to 3 days and reheat in the oven for best results.
