Begin by soaking your bread slices in a little cold water until they are soft. Squeeze the bread dry and then break into small pieces in a medium size bowl.
To the bread, add the meat, egg, onion, parsley, cinnamon, salt and pepper. I find using my hands is the easiest way to make sure the mixture is well combined. Form the mixture into 1 inch balls and set aside.
In a large skillet, combine the jelly, ketchup and raisins. Slowly bring to a gentle simmer. Add the meatballs and simmer slowly for 25 minutes, turning once halfway through.
Transfer the meatballs and sauce to a serving dish and serve with toothpicks.
You can also make this a day in advance. After cooking the meatballs, transfer the balls and sauce to your serving dish or a large bowl. Cool, cover with plastic wrap and keep in the fridge until you are ready to serve. Before serving, heat the meatballs and their sauce in a skillet or in the oven until they are warmed through.