Cooking Steps
In a bowl, mix ground pork, ground beef, garlic powder, cumin, smoked paprika, black pepper and salt. With wet hands, make small meatballs about 1/2 inch in size. Place meatballs on a lightly oiled cookie sheet and roast in the oven for 5-7 minutes until cooked through. Once cooked, set aside.

While meatballs are roasting, start sauce. In a large pot or frying pan, heat olive oil over medium heat. Add sliced shallots and cook until tender and fragrant, about 2-3 minutes. Add whipping cream and nutmeg; bring to a simmer. Simmer for 5 minutes until cream starts to thicken. Add 375 mL of fontina cheese to cream and turn off heat.

Cook macaroni according to package directions. When there is 1 minute of cooking time left, add broccoli florets to pasta. Drain macaroni and broccoli well and add to sauce. Mix well.

Melt butter in a pan over medium heat. Once butter is melted, add breadcrumbs and stir well; cook for 30 seconds, stirring continuously. Remove from heat. Add buttery breadcrumbs into a bowl and add remaining fontina cheese. Mix well. Season with salt and pepper.

Sprinkle breadcrumb mixture over top of pasta and place in preheated oven on a high oven shelf.
