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

Add breadcrumbs, egg, and chopped green onions to the mixture. Combine thoroughly until cohesive.

Form the mixture into about 24 meatballs, roughly 1.5 inches in diameter. Place them on a baking sheet.

Heat a skillet over medium-high heat and add canola oil. Brown the meatballs for about 6-8 minutes, turning them for even cooking.

Remove excess fat from the skillet, then add the sauce mixture and cook for 2 minutes.

Stir in the cornstarch slurry and continue cooking for another 2-3 minutes until the sauce thickens.

Garnish with sliced green onions and serve warm over rice or preferred sides.