Combine ground beef, Shaoxing wine, soy sauce, chili flakes, brown sugar, garlic, and ginger in a bowl. Mix until sticky, 2-3 minutes.

Incorporate breadcrumbs, beaten egg, and chopped green onions into the mixture. Stir until evenly distributed, about 2 minutes.

Scoop about 1 heaping tablespoon of the mixture and roll into balls. Repeat to make approximately 24 meatballs.

Heat canola oil in a skillet over medium-high heat. Add meatballs; cook for 7-10 minutes until browned, flipping occasionally.

Reduce heat, push meatballs aside, and combine water, ginger, and remaining brown sugar in the skillet. Cook for about 2 minutes.

Mix cornstarch with a little water to create a slurry. Add to the skillet and stir to combine, cooking until sauce thickens, about 2-3 minutes.

Remove from heat and garnish with reserved sliced green onions. Serve over steamed rice.