Wash and dry the parsley and chop finely.
Place the lamb in a bowl, sprinkle with the ground cinnamon, season and add the eggs, pine nuts, flour and chopped parsley. Mix well and shape into regular balls, using your hands.
Heat 1 tablespoon of the oil in a wok and stir-fry the onions until they change colour. Add the meatballs, turning with a spatula until golden brown. Cover with 500 ml (17 fl oz) of the stock. Bring to simmering point, then add salt, a little pepper and the orange juice. Cook gently for around 15 minutes.
Meanwhile, heat the remaining oil in a saucepan. Add the rice, turning until translucent. Pour in the remaining stock, add salt and pepper and bring to boiling point. Cover and cook gently for about 15 minutes.
Serve the meatballs with the rice.