In a large mixing bowl, combine the ground beef, Shaoxing wine, soy sauce, chili flakes, brown sugar, grated garlic, and grated ginger. Mix until sticky and well blended.

Add the breadcrumbs, egg, and chopped green onions to the meat mixture. Stir until fully combined and form into 24 meatballs, about the size of a heaping tablespoon.

Heat a large skillet over medium-high heat, add canola oil, and once shimmering, add meatballs in a single layer. Cook for 8-10 minutes until golden-brown, flipping carefully.

Reduce heat to medium, remove excess fat, and pour the sauce mixture into the pan, coating each meatball. Cook for an additional 2 minutes.

Mix cornstarch with a splash of water and add to skillet, stirring continuously until sauce thickens, about 1-2 minutes.

Remove from heat, garnish with sliced green onions, and serve hot over steamed rice or with veggies.