Recipe in Progress: Spaghetti and Meatballs

I actually already love my recipe for spaghetti and meatballs. The problem is, I would like to figure out how to make my meatballs without veal... and still have them taste good.

For the sauce, I use a secret family recipe. For the meatballs, I use the recipe from a Rocco Dispirito cookbook. Remember him? He had this short-lived reality show about opening a restaurant. I don't know why, but I watched a couple of episodes, and they were always raving about the meatballs at the restaurant. So I tried his recipe, and it really is good! The meatballs are crusty on the outside, light and soft on the inside, delicious! Unfortunately, my family criticizes me mercilessly for cooking with veal (the recipe calls for 1/3 beef, 1/3 pork, and 1/3 veal), and Megan refuses to eat them at all. I know that everyone is right and that it is wrong to cook with veal. But it tastes so good!

Does anybody have suggestions for how to kind of simulate the taste and texture of veal? My mom suggested asking the meat counter to double-grind beef...

-Kristin