Heat oven to 425°F. 

Bring Orange Tangerine Juicy Juice to a boil in a small saucepan over medium-high heat. Cook until juice is reduced to 1/4 cup. Let cool. 

Combine onion, tomatillo, garlic, jalapeño, and cilantro in the bowl of a food processor. Pulse until finely chopped. 

Place chicken, tomatillo mixture, egg, panko, salt, cumin, and cooled juice in a large bowl. Mix with your hands until combined. Mixture will be soft. 

Spray a large baking sheet with baking spray. Scoop meatball mixture into 2-inch balls onto baking sheet. Roll with your hands to make round shapes. You don't need to space them out if you don't have a lot of room. You should have around 50 meatballs. 

Bake meatballs in oven until firm and lightly browned on top, about 30 minutes. Serve immediately with steamed rice, Mango-Radish salad and Tangerine Dipping Sauce or in lettuce cups. 

Combine Orange Tangerine Juicy Juice, brown sugar, vinegar, jalapeño, garlic, and salt in a small saucepan. Bring to a boil, whisking to dissolve sugar and salt. Remove from heat and let cool. 

Combine mango and vegetables in a bowl. Toss with 2 tablespoons of the Tangerine Dipping Sauce

Layer Mango-Radish salad into lettuce leaves and top with meatballs. Pace Tangerine Dipping Sauce on the side.