Description
These Chilli Stuffed Garlic Dough Balls are soft, fluffy dough balls filled with a spicy chili mixture and infused with a rich garlic flavor. Perfect as a savory snack, appetizer, or side dish for any meal. The combination of chili heat and garlicky goodness makes these bite-sized delights irresistible!
Ingredients
Scale
For the 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)
For the 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)
For the Garlic Butter:
- 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.
- In a large bowl, combine the flour and salt. Add the yeast mixture and olive oil, then stir until a dough forms.
- Turn the dough onto a lightly floured surface and knead for 5-7 minutes, until the dough is smooth and elastic.
- Place the dough in a lightly oiled bowl, cover with a clean kitchen towel, and let it rise in a warm place for 1-1.5 hours, or until it doubles in size.
- Make the Chilli Filling:
- In a skillet, heat a bit of oil over medium heat. If using meat, add the ground beef or turkey and cook until browned. Drain any excess fat.
- Add the chopped fresh chilies, chili powder, cumin, smoked paprika, salt, and pepper to the skillet. Stir to combine.
- Add the tomato paste and cook for 2-3 minutes, until the flavors meld. Stir in the kidney beans and cook for another 5 minutes. Remove from heat and allow to cool.
- Once cooled, mix in the shredded cheddar cheese (if using). Set aside.
- Shape and Stuff the Dough Balls:
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Once the dough has risen, punch it down and turn it onto a floured surface. Divide the dough into 12 equal pieces.
- Flatten each piece of dough into a small disk and place a spoonful of the chili filling in the center. Gently fold the edges of the dough over the filling, sealing the edges to form a ball. Repeat with the remaining dough and filling.
- Place the dough balls on the prepared baking sheet, spacing them about 1 inch apart.
- Prepare the Garlic Butter:
- In a small bowl, mix together the melted butter, minced garlic, fresh parsley, and salt.
- Bake the Dough Balls:
- Optionally, brush the tops of the dough balls with an egg wash (a beaten egg) for a golden finish.
- Bake in the preheated oven for 15-20 minutes, or until the dough balls are golden brown on top and cooked through.
- Once baked, immediately brush the hot dough balls with the garlic butter mixture to infuse them with rich garlic flavor.
- Serve:
- Let the garlic dough balls cool slightly before serving. They are perfect as a snack, appetizer, or alongside a meal!
Notes
- For a vegetarian option, omit the meat and use extra beans or add sautéed vegetables (like corn, zucchini, or bell peppers) for more filling.
- You can adjust the spice level by increasing or decreasing the amount of fresh chilies used.
- These dough balls can be made ahead and frozen. Just freeze them before baking, then bake directly from frozen (adding a few extra minutes to the baking time).
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 3g
- Sodium: 250 mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0 g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 15 mg