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1
Heat 2 tablespoons of coconut oil in a medium skillet over medium heat.
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2
Add the green onions, shallots, red pepper and Scotch bonnet and cook, stirring occasionally, until the vegetables are translucent, 3 to 5 minutes.
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3
Add the garlic and cook, stirring occasionally, 1 to 2 minutes more.
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4
Transfer the mixture to a bowl and refrigerate until cool, about 30 minutes.
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5
Meanwhile, combine the brown sugar, allspice, cinnamon, garlic powder, ginger, onion powder, oregano, thyme, salt and pepper in a medium bowl and set aside.
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6
Preheat the oven to 350 degrees F. Add the beef and pork to the spice mixture and gently work them together.
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7
Gently work in the chilled vegetable mixture along with the egg, coconut milk, and just enough of the breadcrumbs to tighten it all up.
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8
Form the mixture into 12 meatballs.
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9
Heat the remaining 2 tablespoons coconut oil in a cast-iron skillet over medium-high heat.
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10
Add the meatballs and cook until browned on all sides, 1 to 2 minutes per side.
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11
Transfer the skillet to the oven and bake 10 minutes.
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12
Combine the ketchup and soy sauce in a small bowl.
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13
Stir the mixture into the skillet and bake until the meatballs are cooked through, another 10 to 12 minutes.
