In a large mixing bowl, combine 1 pound of ground beef, 2 tablespoons of Shaoxing wine, 2 tablespoons of soy sauce, 1 teaspoon of chili flakes, 2 tablespoons of brown sugar, 2 grated garlic cloves, and 1 teaspoon of grated ginger. Mix well until everything is thoroughly incorporated.

Add ½ cup of breadcrumbs, 1 egg, and 4 chopped green onions to the meat mixture. Blend until all ingredients are well combined.

Portion the meat mixture into 24 small meatballs, about 1.5 inches in diameter, and place them on a plate.

In a large skillet, heat 1 teaspoon of canola oil over medium-high heat. Add the meatballs and cook for about 6–8 minutes, turning occasionally to brown all sides.

Remove excess fat from the skillet, then add ⅓ cup of water to the skillet, scraping up flavorful bits from the bottom.

Allow the sauce to simmer for about 2 minutes, stirring to coat the meatballs.

Stir in a cornstarch slurry made from 1 teaspoon of cornstarch mixed with a little water, and cook for an additional minute until the sauce is glossy.

Garnish the Easy Mongolian Meatballs with freshly sliced green onions and serve hot.