Shape meatballs from the Thuringian Mett, fry them and place in a baking dish. Top with peas with carrots, corn and mushrooms (all without liquid) - season with salt and pepper.
Warm the cream in a saucepan (possibly with some liquid from the vegetables). Add processed cheese. As soon as the processed cheese has dissolved, pour the liquid over the meatballs and vegetables and let them steep for 24 hours.