Welcome to Meadballs Meals

My name is Marnie Mead and I’m a Meadball. That’s the name my brothers and sister and I had growing up. On long car rides we’d debate what went into a Meadball – equal parts crazy, daring, smart, and adventurous.

Meadballs Meals is a dinner delivery service that started in August 2017, working out of new commercial kitchen in my family’s home in Fairview, PA. I buy the freshest, local ingredients from local farms and suppliers, cook in the kitchen, package it up and deliver to your home for $85 for three meals for two people.

If you like to eat, but don’t want to cook, Meadballs Meals is for you.


MENU, 10/16/2017

Broccoli, cheddar and ale soup: Freshly picked broccoli is turned into soup in a broth made with an gluten-free ale and chicken stock made from Parable Farm roasters and mixed with cheese. (no cheese option available substituting potato).

Freshly baked focaccia filled with thinly sliced Smith’s ham that has been brushed with local maple syrup and grainy mustard. (GF available)


Pork Chops with Apple, Onion, and Cider: The favorite flavors of fall are apples and cider. The two combine to form a sauce for grilled pork chops. The apples are from Post Farms.

Grilled Zucchini with Arugula, Pecorino and Pine Nut Salad. Grilled end-of-season (and freshly picked) zucchini will be mixed with spicy arugula and salty Pecorino cheese and then tossed with a lemon dressing (on the side). The arugula will be in separate bag to keep it fresh. This is a toss-your-own salad.

White beans with rosemary and olive oil. Pork and beans are a natural combination. In this recipe, the beans are tossed wtih extra-virgin olive oil, garlic and rosemary.


Mom’s Meatloaf Stuffed Peppers. Peppers are halved, then filled with a meatloaf mixture of ground beef from Parable Farm, ground turkey, and sausage from Urbaniak Bros. The meatloaf is topped with bacon. The peppers were picked from Post Farms.

Roasted Fingerling Potatoes. Tossed with olive oil and seasoned salt. 

Oven-Roasted Tomato Caprese Salad. Freshly picked cherry tomatoes are roasted, then tossed with fresh basil, mozzarella balls, and a balsamic vinaigrette.


Ginger Stout Cake.  GF available. Continuing the beer theme here …


Next week:

Potato and leek soup; Lidia Bastianich’s vinegar chicken served with a winter squash risotto or potatoes with cabbage; grilled salmon with maple and mustard. 


It’s best if we have a mini consult – either by e-mail, phone, or message. That way you know more about what to expect and I understand any dietary restrictions you might have. I can’t meet all dietary needs – my kitchen will have wheat, soy, dairy, nut, seafood, all cooked it in. I clean – but I can’t guarantee there won’t be some form of cross-contamination. Just so you know.

If you want to order, just call or message me at 814-470-8688, or message me via my Facebook page, Meadballs Meals, or email me at marnie@meadballs.com  If you want to find out more, sign up on this page for my newsletter, which will list specials.


I started cooking when I was 9 and one of our neighbors taught me how to make bread (I didn’t have hands for the piano). We’d pick berries in the summer – “Watch out of the bears,” my Dad would warn – and then I’d make pies. Summers were filled with corn, tomatoes, zucchini (lots and lots of zucchini), berries, and ice cream. I went to Italy to visit cousins when I was 14, and learned to fry zucchini flowers, make pesto, homemade pasta, peach pies, and cook with olive oil harvested from the family’s land. Since then, I’ve learned to cook the native specialties of my travels – whether it’s bistecca Florentine in Italy, baklava in Greece, Madelines from Paris, paella from Spain, or pork chops in Illinois. Living in Erie means a bounty of fruits and vegetables from mid-June through mid-November.