Cook meatballs according to package instructions, reserve.
Heat a heavy-bottomed pot over medium-high heat, add the olive oil, shallot, and garlic, and cook until translucent.
Reduce heat to medium-low, add the raisins, capers, tomato sauce, honey, balsamic, and oregano, and bring to a simmer.
Add the meatballs and cook for about 10 minutes, or until heated through and the flavors have combined.
Transfer to a small crock pot or chafing dish, garnish with the green onions, and serve hot.