The secret recipe of Frank Caprio, the best meatballs in the world

In a world where schedules are jam-packed and attention is fleeting, there is one period in the week that has always held special significance in the Caprio household: Sunday dinner.

For Judge Frank Caprio, this is more than just a lunch. It's a tradition founded on family, love, and legacy. It's a time when generations come together under one roof, laughter fills the air, and the aroma of traditional family recipes brings memories from the past right to the table.

Weekly Celebration of Family

Judge Caprio, known to millions for his compassion and justice in the courtroom, values these Sunday evenings at home as much—if not more—than the cases he preside over. At the table, he is the proud father, grandpa, and son of immigrants, paying homage to the traditions that have shaped him.

"It's our reset button," he frequently explains. "No matter how busy the week gets, Sunday dinner brings us back to what matters most—each other."

The Magic Begins in the Kitchen.

The heart of Sunday dinner is found in the kitchen, when time pauses and cuisine speaks louder than words. Many of the recipes served at the Caprio table have been passed down through generations, painstakingly made by his mother and grandmother, who both cooked with instinct, spirit, and a sprinkle of love in every dish.

In the center of the table? Frequently, a large pot of pasta is slow-simmered with homemade tomato sauce—"gravy," as it is affectionately known in Italian-American households. Simmered for hours with meatballs, sausages, and braciole, the fragrance alone evokes decades of nostalgia.

Recipes That Tell A Story

Frank's Family Tomato Sauce is made with San Marzano tomatoes, olive oil, basil, and a dash of sweetness. What's the secret? Allow it to cook low and slow—and don't forget the handmade meatballs.

These delicacies are more than just food. They're edible history, a reminder of the Caprio ancestors' sacrifices, dreams, and resilience when they landed in America with only their recipes and hopes.

Laughter, Faith and Full Plates

Sunday dinner at the Caprio table consists of more than just eating; it also includes storytelling, teasing, and plenty of good-natured disagreements. It is where life updates are given, jokes are told, and the Judge's distinctive warmth pervades every space.

There is always space at the table for one more. Hospitality, after all, is a custom.

A Lesson About What Really Matters.

The Caprio family's Sunday supper sends a message that the most essential things in life are people, rather than material possessions. Shared moments. Time nicely spent.

Judge Caprio demonstrates, both in and out of the courtroom, that justice begins with understanding—and understanding begins at the dinner table, where generations interact and love is served by the ladleful.

Caprio Sunday Meatballs

Ingredients:

1 pound ground beef

2 eggs

Salt and pepper, to taste

1/4 cup fresh parsley

1 1/2 Tbsp Pecorino Romano cheese

1/4 cup chicken broth

1 thick slice stale Italian bread soaked in water

Instructions:

Mix all ingredients thoroughly.

Shape meatballs into ovals (about 8–10 per pound).

Heat 3/4 inch of vegetable oil in a cast-iron skillet.

Fry meatballs for 2–3 minutes per side, until golden.

Serve with love ❤

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 them cook more evenly. The shape is what let me know 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 ¼ 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 gave us one straight from the frying pan as a treat when we returned from church.

More than a recipe.

This recipe is more than just food; it represents memories, tradition, and love on a plate. Each taste recalls the heritage of Judge Frank Caprio's family, reminding us that compassion, like good cuisine, should be shared.