3 cups shredded Cheddar cheese
2 large tomatoes, chopped
1 raw egg
1 (14.5 ounce) can Italian-style tomatoes, drained
2 carrots, shredded
3 cloves garlic, peeled and minced
2 teaspoons dried basil
4 ounces Monte Cristo-style meatballs
4 ounces Cheddar cheese, shredded, divided
Preheat oven to 400 degrees F (200 degrees C). Grease an 8x8 inch baking dish.
In a small bowl combine Cheddar, tomatoes, egg, tomato juice, vegetable flakes and garlic. Mix well and set aside.
In a medium skillet over medium heat, melt Cheddar and juice, then add basil and diced tomato. Saute and stir until heated through. But don't let the sauce come to a boil. Pour in together the 1/2 cup Cheddar cheese and meatballs and cook until heated through.
To serve: slice Cheddar cheese deep between two slices of aluminum foil, top with cooked meatballs and add Cheddar cheese.