Preheat oven to 450. Remove dark green tops from 3 scallions and thinly slice; set aside for serving. Finely chop remaining white and pale green parts; transfer to a large bowl.
Mix to combine: 1 large egg, 2 garlic cloves, finely grated, cup panko, tsp. crushed red pepper flakes, 2 Tbsp. extra-virgin olive oil, and 1 tsp. Diamond Crystal or tsp. Morton kosher salt.
Bake, turning meatballs once, until green beans are tender and meatballs are cooked through (they will still be very pale), 13-17 minutes.
Pour soy glaze over meatballs and toss to coat. The glaze thickens as it cools, allowing for multiple coats on the meatballs until ready to serve.
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