In a large mixing bowl, combine the ground pork, jerk seasoning, minced garlic, finely sliced scallions, and freshly grated ginger. Mix thoroughly with your hands until well combined. Form into small meatballs, about 1 to 1.5 inches in diameter.

Heat a large skillet over medium-high heat and add vegetable oil. Once shimmering, place the meatballs in the skillet and cook for about 6–8 minutes, turning occasionally until browned. Remove and set aside.

In the same skillet, lower heat to medium and pour in the coconut milk. Stir in the curry powder and let it simmer for 3–5 minutes until the sauce thickens.

Return the browned meatballs to the skillet and gently spoon sauce over them. Let simmer for another 10–12 minutes until meatballs reach an internal temperature of 160°F (70°C).

Serve the meatballs warm over jasmine rice or vegetables, garnished with fresh herbs like cilantro or parsley.