For the meatballs, combine lamb mince, feta, mint and rosemary, and season with salt and pepper. Roll into 40-gram (1.4 ounces) balls. Heat a large pan with olive oil and carefully place all the rolled balls in. Cook in batches if the pan isn’t large enough to avoid overcrowding. Remove the meatballs once browned on the outside and cooked in the middle. Add the chopped tomatoes to the pan and reduce. Add parsley and return the meatballs to the pan.

Spoon the meatballs onto individual plates and sprinkle toasted sunflower seeds over the top.