Veal is naturally tender, with a mild flavor.
I'm currently living in an area where I don't know where to even get veal easily, but we'd have it for special occassions at my great-grandmother's house growing up.
Think if it like the cow equivalent of lamb. Anything that comes out well in lamb (shank, rib chops, shish-kabab, etc) works well. My mom would also get a 'meatloaf mix' of beef, veal and pork growing up to use in meatballs and meatloaf, which I've since learned that the fats melt at different temperatures, which makes for a more juicy meatloaf.
I don't know that I've had enough veal to comment on what people enjoy so much about it. (Although, I love osso bucco, and I don't know how a grown-cow equivalent would come out).
I also don't know that veal was always considered the "delicacy" that it is today -- male cows (bulls) can get agressive when get older, so they were culled at a younger age. As I don't see veal for sale, and I don't see fields full of bulls, I can only assume it's either exported to other countries, or that it's used in products like dog food or processed products where people won't get obsessed with ethical issues so much. (and if that's the case, it's not being sold for high value).
Veal cows are male. So the best place to get them would be from a dairy farm. You know they have milk for the calf and they have little use for bulls.
This article lists some farms and source around the US. In most parts of the US there are farmers that will try to treat their stock humanely, but they tend to be local organizations (for now).
Best Answer
The original recipe calls for a total of 2 lbs of ground meat, 1/2 beef and 1/2 veal.
I would suggest a close approximation to the effect can be had by using either (in decreasing order of preference):
I would avoid trying to use as part of your substitution mixture:
Personally, I would also switch from whole eggs to just the yolks, which will bring the binding and tenderizing qualities of the yolk, without the slightly rubber-like texture of albumin based white, to more closely approximate the qualities the veal would have brought to the dish.