In a large mixing bowl, combine ground pork, minced ginger, minced garlic, chopped green onions, soy sauce, Shaoxing wine, breadcrumbs, egg, and cornstarch. Mix thoroughly and let sit for 10 minutes.

With wet hands, roll the mixture into uniform balls the size of golf balls. Place them on a plate without touching.

Heat a generous amount of oil in a large pan or wok over medium-high heat. Test if ready by dropping in a piece of bread; it should sizzle.

Gently place the meatballs in the hot oil, frying in batches if necessary. Cook for about 6-8 minutes until golden brown and the internal temperature reaches 160°F (71°C).

For a firmer texture, preheat your oven to 375°F (190°C), transfer fried meatballs to a baking sheet, and bake for 10-12 minutes.

Remove from the pan or oven, drain on paper towels, and serve garnished with sliced green onions or sesame seeds.