In a bowl, mix the meat, onion, parsley, allspice, cayenne pepper and salt.
Divide the meat into portions, about the size of an apricot. Gently roll each portion between your palms, creating round shaped balls. Set aside.
Add oil to a wide skillet and roast the pine nuts over medium heat stirring constantly until golden in color. Remove with a slotted spoon and set aside.
Add the meatballs in batches to the same skillet and sear the balls on both sides, about 5 minutes. Remove the meatballs with a slotted spoon and set aside.
Sautee the onions, in the same skillet, to translucent
Add the diced tomatoes and salt and cook over medium heat until the tomatoes start wilting, bout 5 minutes.
Pour the water and add the tomato paste. Stir to incorporate.
Sprinkle the white pepper and cayenne pepper. Return the meatballs to the skillet and bring the mixture to the boil. Reduce heat to low, cover the skillet and simmer for 5 minutes. Add the toasted pine nuts and serve it with plain rice or rice and vermicelli.
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