1. Preheat oven to 190°C (375°F). Line a baking sheet with parchment paper.

2. In a large bowl, combine the chopped onion, salt, and black pepper. Let sit for 5 minutes to draw out moisture.

3. Add the ground pork, beaten eggs, chopped anchovies, melted butter, water, crumbled bay leaves, and black pepper. Mix gently with your hands until just combined—do not overmix.

4. Divide the mixture into 4 equal portions. Roll each into a large, compact meatball and place on the prepared baking sheet.

5. Drizzle the meatballs with remaining butter. Roast in the oven for 20 to 25 minutes, turning once halfway, until golden brown and cooked through.

6. While meatballs roast, heat a non-stick skillet over medium heat. Add a small amount of oil. Crack an egg into the pan and cook for 2 to 3 minutes until whites are set and yolk remains runny. Repeat for remaining eggs.

7. Place one meatball on each plate. Top with a fried egg, one anchovy fillet, a spoonful of pickled beets, and a sprinkle of fresh parsley. Serve immediately.