The only time I buy veal is when I feel like making authentic veal parm. That requires veal cutlets, though. I've never bought ground veal, although it might work out well as a substitute for the cutlets sometime. I pound out the cutlets so much that they might as well have been put through a grinder.
I like to work with veal, but I find it doesn't have a very strong flavor on its own. I usually end up adding a lot of Italian spices to the breading in order to get past the blandness of the meat.