Many Northern or Central New Jersey Italian-Americans can trace their roots to the province of Naples and the surrounding area. This would explain why I didn't grow up eating this very "New Jersey Italian" dish. My grandparents were from regions further south. However over the years many people growing up in Italian households in New Jersey were raised on escarole and beans and have shared their recipe with me.

Pretty simple, one pan meal. It's usually made with veal meatballs or the regular pork, beef, veal mix meatball. But since I have a few members of the family who don't like beef and are anti-veal, I have adapted this recipe to use pre-made store bought turkey meatballs.

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Source: http://nj1015.com/