1. Preheat the oven to 375°F (190°C).

2. Combine ground beef, onion, garlic, Mexican spice mix and dried oregano in a large bowl. Mix well with your hands until just combined.

3. Divide the meat mixture into small portions and shape each into a meatball. You should end up with around 20-25 meatballs.

4. Heat a large skillet over medium heat and add a smear of oil. When hot add the meatballs and cook until browned on all sides about 5-7 minutes. Remove the meatballs from the skillet and set aside.

5. In the same skillet add the chopped onion and cook until softened about 3-4 minutes. Add the mango chutney and cook for 1 minute stirring constantly.

6. Add the cooked pasta diced tomatoes and browned meatballs to the skillet. Stir to combine and season with salt and pepper to taste.

7. Transfer the pasta mixture to a large baking dish and top with the shredded cheese. Bake in the preheated oven for 20-25 minutes or until the cheese is melted and bubbly.

8. Serve hot and enjoy!