What Cut to use for home ground meatball mix

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?

Thanks-Joe

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