In a PAN, melt 2 tbsp butter.
Distribute meatballs in one layer*).
Cover the PAN with a LID and cook over medium-low heat for 10 minutes.
In a SMALL BOWL, crack the eggs.
Gently slide the eggs one by one on top of the meatballs, each in a different corner. Add salt to taste.
Cover the PAN and cook until the egg white is cooked.