In a large bowl, combine the ground beef, dried breadcrumbs, curry powder, chopped fresh thyme leaves, ground allspice, 1 teaspoon of salt, ½ teaspoon of freshly ground black pepper, grated yellow onion, and minced Scotch bonnet or habanero chile.

Mix with your hands until the mixture is evenly incorporated.

(Wear gloves if your skin is sensitive to chiles!

)

Divide the mixture into 16 portions and roll each one into a ball.

Preheat the air fryer to 350°F.

Transfer the meatballs to the air fryer basket in a single layer.

Cook at 350°F, shaking the basket halfway through, until the meatballs are golden brown on the outside and no longer pink in the middle, about 15 minutes.

In a small bowl, whisk together the coconut yogurt (or dairy yogurt), finely chopped fresh cilantro, lime zest, and lime juice.

Season with salt and pepper.

Transfer the cooked meatballs to plates and serve hot with the lime-coconut yogurt sauce for dipping.