Cook the meatballs according to package instructions and reserve.
While the meatballs are cooking, heat a large sauté pan over medium-high heat. Add the extra virgin olive oil, shallot, and garlic, and cook until just beginning to brown.
Add the kale to the pan and wilt.
Deglaze the pan with the white wine, then add the vinegar, honey, pine nuts, and raisins and reduce to almost dry. Remove from heat and reserve.
When the meatballs are done cooking, toast the focaccia in the oven.
Combine the mayonnaise and chilis in a small bowl, and reserve.
To assemble: Cut each meatball in half and split each piece of focaccia in half. On the bottom of each piece of focaccia, spread some of the mayonnaise. Place 6 halves of the meatballs on top, then top with some of the kale. Sprinkle some of the parmesan on the kale, dress the top half of the focaccia slices with some more of the mayonnaise, and place on top of the sandwich.