Mix together the minced meat, cumin, garlic, egg, hard-tack, salt and pepper. Shape them into balls (the size of a walnut) roll them in some flour and deep-fry.
Heat the olive oil in a saucepan and sauté the onion for 4-5 minutes. Stir in the pine cones, raisins, chicken stock, cinnamon, dill, salt and pepper and simmer for 4-5 minutes.
Boil the rice until it's cooked but firm.
Add it to the mixture and stir. Remove from heat and let it stand for 5 minutes. Serve with the meatballs on top.
