Place all ingredients in a large pan, stir well to incorporate and bring to a simmer on medium-high heat. Reduce to medium heat and let cook for 20 minutes, uncovered, stirring regularly. Transfer to a bowl and set aside to cool.
Preheat oven to 425°F.
Place scallions on baking sheet, drizzle with canola oil and bake until well-roasted (almost charred), approximately 14-16 minutes. Remove from oven – leave oven on – and let cool for a few minutes, then finely chop.
Place scallions into a large bowl with remaining meatball ingredients, mix well by hand and form into 24 1″ meatballs.
Heat some canola oil in a cast iron pan on medium-high heat until very hot. Working in 2 batches, sear the meatballs on all sides, approximately 3 minutes per batch.
Nestle all meatballs into pan, add tomato chili glaze, shaking the pan slightly to make sure all meatballs are lightly coated. Transfer to oven and let cook for 15 minutes.
Remove and let cool slightly before serving.
Prep Time: 30 Minutes
Cooking Time: 45 Minutes
Total Time: 75 Minutes