Air-Fryer Beef and Bulgur Meatballs with Tahini-Yogurt Dipping Sauce

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.