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Preheat oven to 400°F (200°C) and line a rimmed baking sheet with parchment.
In a medium bowl, combine ground meat with olive oil, salt, black pepper, cumin, and cinnamon. Using a clean hand, knead until very well combined and meatball mixture feels slightly sticky, about 2 minutes.
Using clean, lightly oiled hands, roll meatball mixture into grape-size balls and arrange on the prepared baking sheet (you should have about 30 meatballs).
Bake meatballs just until starting to brown, about 5 minutes.
In a 3-quart saucepan, bring chicken stock to a boil along with cinnamon, allspice, and black pepper, then lower heat to hold a simmer. Taste the broth, then season with salt to your liking.
Add the rice and the meatballs to broth and simmer just until the rice has softened slightly and the flavours have a chance to meld, 5 to 10 minutes.
To serve, place several meatballs in each bowl, then ladle the rice and broth on top. Sprinkle with fresh parsley and serve immediately.