The Heart of the Caprio Home: Sunday Dinner, Tradition, and Timeless Recipes
In a world that moves faster each day, where schedules are packed and attention is fleeting, there’s one moment in the week that remains sacred in the Caprio household—Sunday dinner.

For Judge Frank Caprio, it’s not just a meal. It’s a tradition rooted in family, love, and legacy. It’s a time when generations gather under one roof, when laughter fills the air, and when the aroma of old family recipes carries memories from the past straight to the table.

A Weekly Celebration of Family
Judge Caprio, known to millions for his compassion and fairness in the courtroom, treasures these Sunday evenings at home just as much—if not more—than the cases he presides over. It’s when he becomes not the judge, but the proud father, grandfather, and son of immigrants, honoring the traditions that shaped him.

“It’s our reset button,” he often says. “No matter how busy the week gets, Sunday dinner brings us back to what matters most—each other.”

The Magic Starts in the Kitchen
The heart of Sunday dinner lies in the kitchen, where time slows down and flavor speaks louder than words. Many of the dishes served at the Caprio table have been prepared the same way for generations, lovingly passed down from his mother and grandmother, both of whom cooked with instinct, soul, and a sprinkle of love in every dish.

At the center of the table? Often a giant pot of pasta, slow-simmered with homemade tomato sauce—“gravy,” as it’s lovingly called in Italian-American homes. Simmered for hours with meatballs, sausages, and braciole, the scent alone brings back decades of memories.

The Recipes That Tell a Story
Frank’s Family Tomato Sauce: Made from San Marzano tomatoes, garlic, olive oil, basil, and just a hint of sweetness. The secret? Let it simmer low and slow—and don’t forget the homemade meatballs.

Eggplant Parmigiana: Lightly fried slices layered with sauce and mozzarella, then baked to perfection. A favorite of the Caprio grandchildren, who often sneak second servings.

Homemade Ricotta Cannoli: Crispy shells filled with sweet ricotta, chocolate chips, and citrus zest—always served with espresso and stories from Judge Caprio’s childhood in Federal Hill, Rhode Island.

These dishes aren’t just food. They’re edible history—reminders of the sacrifices, dreams, and resilience of the Caprio ancestors who arrived in America with little more than their recipes and their hopes.

Laughter, Faith, and Full Plates
Around the Caprio table, Sunday dinner is more than eating—it’s storytelling, teasing, and plenty of good-natured debates. It’s where life updates are shared, jokes retold, and where the Judge’s signature warmth fills every room.

There’s always room at the table for one more. Hospitality, after all, is part of the tradition.

A Lesson in What Really Matters
In a world that often emphasizes success and status, Sunday dinner in the Caprio family offers a different message:
That the most valuable things in life aren’t things at all—they’re people. Shared moments. Time well spent.

Judge Caprio reminds us, through his example both in and out of the courtroom, that justice begins with understanding, and understanding begins around the dinner table—where generations connect and love is served by the ladleful.

Caprio Family Meatball Recipe – A Sunday Dinner Essential
Ingredients:

1 – 4 lb ground beef (80-85% lean) …1 POUND IS FOR 2-3 PEOPLE. ON A SUNDAY, I USUALLY USE 3-4 POUNDS

1/2 cup plain breadcrumbs
(I LET ITALIAN BREAD GET HARD OVERNIGHT… OR CAN TOAST IT.. AND THEN BREAK IT INTO VERY SMALL PIECES. USUALLY A HALF LOAF FOR 3 POUNDS)

1/4 cup whole milk PER POUND

2 large eggs (2 EGGS PER POUND)

1/2 cup grated Pecorino Romano or Parmesan cheese (PER POUND)

1/4 cup fresh parsley, ROUGHLY chopped, with the stem on, to give a little crunch (USUALLY 1 BUNCH OF PARSLEY IS ENOUGH FOR 3-4 POUNDS.)

Salt and freshly ground black pepper, to taste

Vegetable oil for frying.

1/4 cup of Chicken Broth, my mothers secret ingredient! (optional)

Homemade tomato sauce (for simmering)

Instructions:

In a small bowl, soak the breadcrumbs in the milk for 5 minutes until soft.

In a large mixing bowl, combine the ground beef, soaked breadcrumbs, eggs, cheese, parsley, salt, and pepper. Mix gently with your hands until just combined—don’t overwork it. Add chicken broth for extra moisture.

Form into meatballs about 1.5 inches in diameter. THEN PRESS A BIT SO THE MEATBALLS ARE OVAL, NOT ROUND. IT HELPS TO COOK MORE EVENLY. THE SHAPE IS WHAT LET ME KNOW THAT THE MEATBALLS WERE MADE BY MY MOTHER, OR A FAMILY MEMBER

Heat vegetable oil in a large skillet over medium-high heat. Fill the bottom of the pan with 1/4 inch of oil. Brown the meatballs on both sides, working in batches if needed. You want a nice crust, not a full cook-through.

Transfer the browned meatballs into a large pot of simmering tomato sauce, cover partially, and let cook for about 1 to 1.5 hours. The longer they simmer, the more tender and flavorful they become.

Serve over pasta, on a crusty Italian roll, or straight from the pot with a piece of bread—the way Nonna intended. My mother always would give us one straight from the frying pan as a treat when we returned from church.

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