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 Jan. 23, 2018
Jambalaya – featuring Parable Farm turkey, Urbaniak sausage, and wild-caught shrimp.
V – Vegetable “paella” with chick peas, artichokes, tomatoes, peppers, and olives
Bacon Wrapped Apple Barbecue Chicken – Chicken breasts wrapped in bacon are slow cooked in a mixture of Post Farms apples and barbecue sauce.
V- Lentil, apple, and squash stew
Roasted Cauliflower “rice” – Paleo and vegan friendly.
Spinach Salad with pomegranate seeds and shaved Parmesan or toasted nuts
Maple Smoked Brisket – Brisket is cooked with maple sugar and liquid smoke for a tender and delicious dish. Served with mashed white sweet potatoes
V – Roasted eggplant with soba noodles and mango
Broccoli salad – with cranberries, almonds, and a honey Dijon dressing.
Sea Salt and Tahini Brownies – GF and Vegan 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 firstname.lastname@example.org If you want to find out more, sign up on this page for my newsletter, which will list specials.
MORE ABOUT MARNIE
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.