Prepare the Meatballs : Heat your oven to 400°F (200°C) and prepare a baking sheet by lining it with parchment paper. In a large bowl, combine ground beef, Shaoxing wine, soy sauce, chili flakes, brown sugar, garlic, ginger, breadcrumbs, egg, and green onions. Mix until well combined. Roll the mixture into meatballs, about 1 inch in diameter, and place them on the prepared baking sheet. Bake in the preheated oven for 15–20 minutes or until browned and cooked through.

Make the Sauce : While the meatballs bake, prepare the sauce. In a small saucepan over medium heat, combine brown sugar, soy sauce, water, garlic, and ginger. Bring to a gentle simmer. In a small bowl, mix the cornstarch and water to form a slurry. Slowly add the slurry to the saucepan, stirring constantly, until the sauce thickens slightly.

Combine and Serve : Pour the canola oil into a large skillet and heat over medium. Add the cooked meatballs, then pour the sauce over them, stirring to ensure they are well-coated. Cook for 2–3 minutes, allowing the flavors to meld. Garnish with sliced green onions and serve immediately with steamed rice or noodles.