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.

March 19 Menu:

It’s March – and spring starts this week. You’ll see reflections of spring flavors with maple syrup, bourbon, and lots of herbs.

Lamb meatballs in a spiced North African tomato sauce with cumin, cinnamon, and pepper.

White bean and mushroom “meatballs” in spiced North African tomato sauce

Vegetable “noodles”



Grilled strip  Steaks with chimichurri sauce – Steaks are seasoned and grilled. Served with a chimichurri sauce, which is a South American condiment made up of parsley, cilantro, garlic, red pepper, and olive oil. The steaks may be eaten as is with the sauce on the side, or sliced and served atop the accompanying arugula. 

V – Mushroom and leek risotto made with local wine

Roasted tomatoes with herbs

Arugula Salad


Salmon with maple mustard glaze. Maple season is upon us with the many taste fests going on in the region. Enjoy the local flavors on your salmon. 

Mixed vegetables and new potatoes

V – Vegan Vegetable Tart

Green Salad


Bourbon pecan or French walnut pie – V and GF available – both made with graham cracker crust




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.