In a large mixing bowl, combine the ground pork, jerk seasoning, minced garlic, freshly grated ginger, chopped scallions, and brown sugar. Mix gently until just combined.

Heat a large skillet over medium heat and drizzle in a splash of oil. Once shimmering, add the meatballs and cook for 6-8 minutes, turning occasionally until golden brown.

In the same skillet, reduce heat slightly and add the coconut milk. Stir in the curry powder until well mixed, creating a smooth sauce.

Return the browned meatballs to the skillet, cover, and let everything simmer over low heat for about 30 minutes.

Once cooked, check the meatballs are no longer pink in the center. Serve over rice, quinoa, or sautéed vegetables.