Mix up your meat!

I almost never use 100% beef when I make meatballs, chili, any kind of red sauce, or any recipe that calls for ground meat.  I generally believe in the 3-2-1 rule.. 3 parts beef or veal, 2 parts pork and 1 part lamb, in the spring when the local ontario lamb (spring lamb) is less gamey I use lamb as my 2 part. I like to pick out my cuts and have the butcher grind them up for me, however it's sometimes hard to get the butcher to grind me a small amount if I'm just making a simple week night dish for myself or for 2. I stumbled upon this as my local grocery store Fiesta Farms today.. A mix of veal, pork and beef! and in a small quantity. Dirty rice ahoy!