Make the jerk paste: In a food processor, add onion (roughly chopped), garlic, ginger, scallions, Scotch bonnet, thyme leaves, lime zest and juice, 1 tablespoon soy sauce, 1 teaspoon Worcestershire, 1 tablespoon brown sugar, 1 teaspoon ground allspice, 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg, 1 teaspoon smoked paprika, 1/2 teaspoon black pepper, 1 teaspoon kosher salt, and 2 tablespoons oil. Pulse to a coarse paste. Scrape down sides and pulse again until fairly smooth.

Mix the meatballs: In a large bowl, add ground pork and ground beef. Pour in the jerk paste, then add the egg and breadcrumbs. Gently mix with your hands or a spatula until just combined. Don’t overmix.

Chill the mixture: Cover and refrigerate 20–30 minutes. This helps the flavors meld and the mixture firm up, making it easier to roll.

Preheat the oven: Set to 425°F (220°C). Line a rimmed baking sheet with parchment or foil and lightly oil it.

Form the meatballs: With damp hands, roll the mixture into 1.5-inch balls (about golf-ball size). You should get 24–28 meatballs. Space them out on the sheet.

Bake until golden: Cook 14–18 minutes, turning the pan halfway through. They’re done when browned and an instant-read thermometer hits 165°F (74°C) in the center.

Optional quick glaze: In a small skillet over medium heat, simmer pineapple juice, ketchup, honey, a pinch of allspice, and a splash of soy for 2–3 minutes until slightly syrupy. Toss the hot meatballs in the glaze for a glossy finish.

Serve: Plate over rice with lime wedges, sprinkle with cilantro, or toothpick them for a party platter. A crisp slaw or pineapple salsa on the side is perfect.