yeah but veal is expen$ive as hell
funny because according to teh googletron it is supposed to have started as a cheap blue collar dish, but somehow got spiffed up with veal
See if you can get hold of veal breast. It's a lot cheaper than chops or even shank. You have to do a little more work getting it off the ribs but it grinds up nicely. To be honest, though, I almost always omit veal from ground meat mixtures. There's not a good butcher shop anywhere near my house & most of the time you don't notice its absence.