Preheat the oven broiler to high. Combine all the meatball ingredients except for the oil in a medium bowl and mix until combined. Heat the oil over medium high heat in a 10-1/2" cast iron skillet until hot. Add in the meatballs and cook 2-3 minutes per side until browned and cooked through. Drain off excess grease. Pour in the enchilada sauce and top with 1/2 cup of Mexican blend cheese. Place under the broiler until the cheese is melted. Top with sour cream, sliced jalapenos, and cilantro to serve.