Put the meat into a bowl and add salt, pepper, allspice and cinnamon. Knead vigorously to achieve a soft pasty texture. This will take several minutes. Roll into balls the size of fat marbles and fry briefly in shallow oil, turning them and shaking the pan until they change colour all over. You will have to do them in batches. Remove with a slotted spoon. They should be pink and underdone inside.