Fry flour and shredded ham in 2 Tbs olive oil till golden in cast iron skillet. Mix fried flour with fresh farm eggs, pepper and nutmeg till smooth. Add warm milk and warm chicken broth and stir till consistency of mashed potatoes. Make roll of filling, cut in 16 equal pieces. Dust your hands with flour, make round balls. Roll in bread crumbs.

Lay on baking tray on parchment paper. Spray with fine mist of olive oil. Bake 45 minutes in airfryer oven at 375 F degrees. Serve warm with dijon mustard.