Hey guys, I've recently found the joys of home-grinding my own meat. My burgers and sausages have taken a definite turn for the better. Next project: Meatballs.
I'm thinking 33/33/33% ratio of beef pork and veal, with chuck and shoulder being the first two meats, but the veal has left me confounded.
I've seen veal shoulder a couple times, but its by no means regular. should I use a less fatty cut and add more pork fat? Bite the bullet and get the shoulder?
Anyone have any experience with this?