Directions

1. In a large bowl, combine the ground pork, egg, breadcrumbs, minced garlic, scallions, jerk seasoning, ginger, and salt and pepper to taste. Use your hands (use disposable gloves, if desired) to fully bring the meatball mixture together until just combined. Be careful not to overwork.
2. Use a medium spring-loaded scooper to form 20-22 meatballs. Use the palm of your hands to roll the meatballs just until smooth. Place the meatballs on a baking sheet or large plate.
3. In a large non-stick skillet over medium heat, warm 2 tablespoons of butter and the oil. Once the mixture is sizzling, add the meatballs to the skillet. Work in batches, being careful not to overcrowd the pan. Fry the meatballs until browned and lightly crisp, about 3 minutes on each side. Place the seared meatballs onto a clean baking sheet or plate and continue the process until all meatballs are browned.