Preheat the oven to 350 degrees.
Place frozen meatballs onto a cookie sheet and bake for 20-25 minutes, until heated thoroughly.
While meatballs are baking, whisk together tamari, orange juice, brown sugar, and orange zest in a bowl. Set aside.
In a large pan, or wok if you have one, add peanut oil, minced garlic, crushed red chili peppers, and whites of green onions. Stir- fry for a few seconds until fragrant.
Combine the rice wine and rice vinegar with the orange tamari mixture, add to pan/wok, followed by cooked meatballs and stir all together.
In a small bowl, whisk together the water and cornstarch to make a slurry, add it to the pan and stir until it has thickened.
Top meatballs with sesame seeds and green part of onion before serving.
