Pre-heat oven to 350ºF. In a large bowl, combine beef, pork, egg, onion, garlic, cilantro, salt, pepper and cumin. Shape into 1-inch balls. Heat oil in large nonstick skillet over medium-high heat. Brown meatballs in two batches, turning frequently, about 5 minutes or until golden brown. Transfer to 2-quart casserole. Drain excess fat from skillet if necessary; return to heat.** Add juice drink. Heat to boiling; cook and stir 2 to 3 minutes or until mixture is reduced by half. Remove from heat. Stir in chutney. Pour sauce over meatballs.* Bake uncovered, 15 to 20 minutes, or until mixture is hot and bubbly. Stir before serving. Makes about 48 meatballs. *Meatballs can be prepared ahead to this point. Cover and refrigerate up to 24 hours. Increase bake time to 30 to 40 minutes. **If desired, substitute frozen meatballs for the first 10 ingredients. Heat meatballs as directed on package; place in casserole. Continue making sauce as directed above. Slow Cooker directions: Prepare as directed above, except place browned meatballs and sauce in 2 1/2- to 3-quart slow cooker. Cook on Low heat 2 to 3 hours. Stir before serving. Meatballs can be held up to 2 hours in uncovered slow cooker for serving. Stir frequently; stir in additional juice drink if liquid evaporates. Serving Suggestion: Serve meatballs and sauce in mini cocktail glasses with a dollop of polenta or mashed potatoes.