In a large bowl, combine ground beef, egg, breadcrumbs, half the garlic, scallions, jerk seasoning, ginger paste, salt, and pepper until well mixed.
Form mixture into evenly sized meatballs.
In a large skillet, heat 1 tablespoon of butter and olive oil over medium-high heat. Brown the meatballs on all sides and remove from the pan.
In the same skillet, melt the remaining butter and sauté shallot and bell peppers until softened.
Stir in the remaining garlic and curry powder; cook for 1 minute until fragrant.
Pour in the coconut milk, scraping the bottom of the pan to release any flavorful bits.
Return meatballs to the skillet, reduce heat to low, and simmer for 15-20 minutes until cooked through and sauce has thickened.
Garnish with extra scallions and serve hot over rice.