Welcome to Meadballs Meals – What’s for Dinner this Week

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 for Feb. 19, 2018

Whole roasted chicken (in pieces) with lemon, rosemary and ice wine reduction

Twice-baked potatoes with kale

V – Jackfruit enchiladas with beans


Seared ahi tuna and salad of mixed greens, cucumber, radish with wasabi vinaigrette

V –  Grilled vegetable and hummus tart with green salad


Grilled lamb chops with rosemary and garlic

Sugar snap peas

V – Masoor dal – spiced red lentils (Nigella Lawson recipe)

Green Salad


Blueberry and Blackberry crisp (GF and V available)




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.