Name: Air-Fryer Beef and Bulgur Meatballs with Tahini-Yogurt Dipping Sauce
Total time: 35 min
Ingredients: ¼ cup medium-grind bulgur; 3 tablespoons boiling water , plus 1 tablespoon cold; ¾ cup plain yogurt; 2 tablespoons minced fresh cilantro , mint, or parsley; 1 garlic clove , minced; ½ teaspoon grated lemon zest plus 2 teaspoons juice; ½ teaspoon table salt , divided; ¼ teaspoon ground black pepper , divided; ½ teaspoon ground cumin; ¼ teaspoon ground coriander; 8 ounces 90-percent lean ground beef; 1 tablespoon tahini

Why This Recipe Works

These meatballs are so flavorful that they're bound to make their way onto your cocktail party menu time and time again. We used bulgur instead of bread crumbs for the panade. Bulgur, a whole grain packed with vitamins, minerals, and fiber, and used to make tabbouleh, inspired our Mediterranean flavor profile. We also incorporated yogurt, first combining it with herbs, garlic, and lots of lemon, reserving some for a sauce, and then using the rest in our 90 percent lean ground beef alongside warm spices. While the formed meatballs took a quick trip to the air fryer (which develops beautiful browning), we added some tahini and a little water to the reserved yogurt mixture, giving the dipping sauce an added nuttiness.

Before You Begin

Look for medium-grind bulgur (labeled “#2”), which is roughly the size of mustard seeds. Avoid coarsely ground bulgur; it will not cook through in time. For an accurate measurement of boiling water, bring a half kettle of water to a boil and then measure out the desired amount. This recipe can be easily doubled.

Instructions

Combine bulgur and boiling water in large bowl; cover and let sit until bulgur is tender and all water has been absorbed, about 15 minutes.

Whisk yogurt, cilantro, garlic, lemon zest and juice, ¼ teaspoon salt, and ⅛ teaspoon pepper in small bowl until well combined. Stir ¼ cup yogurt mixture, cumin, coriander, remaining ¼ teaspoon salt, and remaining ⅛ teaspoon pepper into bulgur; set remaining yogurt mixture aside. Break up ground beef into small pieces over bulgur mixture and lightly knead with hands until well combined. Pinch off and roll mixture into 12 meatballs. (Meatballs and reserved yogurt mixture can be refrigerated separately for up to 24 hours.)

Arrange meatballs in air-fryer basket, spaced evenly apart. Place basket into air fryer and set temperature to 400 degrees. Cook until meatballs are lightly browned and register 160 degrees, 7 to 9 minutes, turning halfway through cooking.

Whisk tahini and cold water into reserved yogurt mixture until smooth and sauce has consistency of heavy cream. Adjust consistency with extra water as needed. Serve meatballs with yogurt sauce.