Welcome to Meadballs Meals Menus

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,  12/18/2017

Brazilian Shrimp Soup – Tomato-based soup with shrimp, coconut milk, onion, and garlic.  

Vegetarian – Tuscan Pappa al Pomodoro (tomato and bread soup with basil)

Warm whole-grain salad with fennel, roasted carrots, arugula, prosciutto (omitted for vegetarians), and Pecorino cheese. Quinoa substituted for GF. Also featuring Live&Learn Farms microgreens. 


Whole roasted chicken from Parable Farm – This is an approximately 5-pound chicken, roasted  and delivered whole for two (half a chicken is for single orders). This will provide plenty of leftovers for your busy weekend ahead. Plus you can make soup!  

Vegetarian – Spanish Tortilla (layers of egg, potato, garlic, herbs)

Roasted fingerling potatoes (Post Farms)

Caesar salad (anchovies for those who request)


Creamy Turkey Masala – Parable Farm turkey in a mix of garam masala, tomato, cream (or coconut for dairy sensitive), and green beans. Featuring Live and Learn Farms microgreens.

Vegetarian – Coconut chickpeas and cauliflower curry. Featuring Live and Learn Farms microgreens.

Basmati rice

Selection of holiday cookies (GF available)

NO DELIVERY weeks of Dec. 25 and Jan. 1 

Delivery will resume Jan. 8.


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.