35 Comments

1. 

   @-JustHuman-

   January 13, 2024 at 9:50 pm

   This feels more like you tried to make noodles and started with pasta in mind.
   As a Dane, I have never seen or heard of a dish looking like those frikadeller. They look more like meaballs, and you used things like sage and source, which is bizar in my eyes.
   You also made æbleskiver in a weird way. Just make the batter, no fillings. And serve with jam and powdered suger to dunk them in.
   I don't even know where you found the pictures of the meatballs, but it isn't something I have ever seen before.
   Your brwon potatos are a big to big, and they are a side dish. They are served with normal potatos, sovs, and meat at Christmas. You would never serve those things together.

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2. 

   @freddiemaller

   January 13, 2024 at 9:50 pm

   Do hold back on the nutmeg

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3. 

   @holmbjerg

   January 13, 2024 at 9:50 pm

   Meatballs are year-round, but otherwise these dishes are a winter indulgence. You can handle the sugar and fat better in low temperatures.

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4. 

   @VilmarOfficialV2

   January 13, 2024 at 9:50 pm

   Dont put more batter in, people with skill isue do that. I myself a true dane, i am an unpaid pro at æbleskiver! Btw you eat them a little after noon, in christmas times.

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5. 

   @VilmarOfficialV2

   January 13, 2024 at 9:50 pm

   nej

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6. 

   @SofieBlakstad-ie2id

   January 13, 2024 at 9:50 pm

   As a Brit living in Denmark, I concur with the Danes that brunede kartofler are for Christmas but frankly I find them pretty weird and do roast spuds with my otherwise Danish Yulefrokost. You can take the girl out of South London… Oh and yep, Frikadeller should be flat, sort of halfway between a ball and a burger. But great work on the æbleskiver though!

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7. 

   @Wishbone1977

   January 13, 2024 at 9:50 pm

   I realize I'm late to the party, but regarding the frikadeller I would recommend not using a machine to mix it up. It is very easy to overdo it, and you risk ending up with a completely uniform, industrial-like, rubbery kind of texture, which really does the dish no favours. Mix it by hand, and stop as soon as the ingredients are properly mixed.

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8. 

   @itszeonblyat

   January 13, 2024 at 9:50 pm

   As a dish you serve Frikadeller(Meatballs) with brun sovs(Brown sauce) and kartofler(potatoes). I've never seen them paired with caramelized potatoes. These are served at Christmas, usually with roast pork or duck , red cabbage and normal cooked potatoes with whatever you prefer beside of that 🙂

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9. 

   @orangedealer6931

   January 13, 2024 at 9:50 pm

   The æbleskiver is how we know them today but the original recipe was actually made with an apple slice diped i the batter and fried in a pan and the name æbleskiver is apple slices in Danish 😊

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10. 

    @Tullerkc

    January 13, 2024 at 9:50 pm

    As a Dane and my grandma was the best in the world to make frikadeller it’s not the right recipe that you used 😅you have to use a spoon for it🥄 🇩🇰

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11. 

    @whommel_kpop

    January 13, 2024 at 9:50 pm

    As a Dane I’ve never had frikadeller like that. (looks gross) They’re not in a sauce. And I’d never use big new potatoes. I’d choose potatoes from a glass 100 times out of 100. They can be quickly boiled or have boiling water poured over them and they placed to dry before being added to the caramel.

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12. 

    @Valjean666dk

    January 13, 2024 at 9:50 pm

    We cook the frikadeller on their own, so they get a nice crust.
    I rarely get sauce with frikadeller, as we normally have them with "rugbrød/smørrebrød(rye bread)".

    We normally use "canned" peeled potatoes that come in a glass jar.
    Maybe they were originally caramelized to save the taste or help with the texture.

    The æbleskiver were pretty spot on, except we normally have strawberry jam and powdered sugar on the side.
    Then you dip the æbleskive in the jam and then the powdered sugar, as the jam with help getting the powdered sugar to stick.

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13. 

    @44Lisbeth

    January 13, 2024 at 9:50 pm

    ohhh, they are just killing the frikadeller🤣🤣🤣🤣🤣🤣🤣🤣🤣it has nothing to do with danish meatballs 🤣🤣🤣🤣🤣in my family we have never had brunede kartofler and frikadeller at the same time. Brunede kartofler and æbleskiver is normally for christmas. The potatoes is normally served with pork and/ or duck and the Æbleskiver is servede instead of cake. Frikadeller is a dish thats to be found in an everyday kitchen. But it was fun to watch

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14. 

    @missVargas

    January 13, 2024 at 9:50 pm

    🇩🇰👋🙋‍♀️
    😅 not how I make my frikadeller 😂 in my family, there were always chunks of onion in there 🎉 and a crispy surface.. flour and eggs to make it stick.. salt and pepper- NO garlic in traditional frikadeller 😂 serve with (not in) brown sauce and boiled potatoes (not brown potatoes ) ❤

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15. 

    @SusseBo

    January 13, 2024 at 9:50 pm

    Wrong way to make "æbleskiver". Use a knitting needle to flip them fully once one side is fully cooked. The mess you are making of it isn't right.
    The caramelised spuds. Put a mountain of white sugar with a great do of butter on top in a cold pan. Turn the heat on about half and let the sugar melt. When it simmers you put the small kold pre-boiled not par-boiled spuds in the sugar. Leave them and turn when one side is covered with toffee. We only eat them with our Christmas dinner not with frikadeller. Typically with roast duck and sauce made from the drippings from the duck. Hot red cabbage served alongside.
    You are mix and matching two different dishes. Frikadeller goes well with red cabbage and pickled gurkens.

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16. 

    @jackmeeellleee4896

    January 13, 2024 at 9:50 pm

    As a Dane I have to say I do not really recognize those meatballs.

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17. 

    @greenbay123100

    January 13, 2024 at 9:50 pm

    you guys have to check umut sakarya out, he is a master in danish food, and you would get alot of recipes out of it

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18. 

    @ASBoas

    January 13, 2024 at 9:50 pm

    You melt the sugar, then you add some butter, and cream, then a little salt (you now have salted caramel) then add water, a little of the time, so you do not get lumps of caramel…. when it is thin and watery, you put in the cold potatoes, (the smaller the better) and let it "boil down" , while "flipping them" with a "dough scraper"- so they don't break – that way, the caramel is sucked into the potatoes… and are not just covering the potatoes… 😉

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19. 

    @Mrdytdyt

    January 13, 2024 at 9:50 pm

    I’m danish also and you did alright 😃 👍🏼

    But I do have to say, that the meat of the “frikadeller” I’ve always been taught that you need to not beat/stir it too much, because then it becomes too mushy/creamy (hard to describe) I needs a little texture from the meat.
    I always purè the onions and use flower, not oats. (I think that’s the more original way and oats is the more “healthy” version. I also use an egg and a little water, not much, it’s to get the texture right.
    Then you let it rest in the fridge for 30-60 minutes before using a regular spoon to form the “frikadelle” and it’s supposed to be a little oval and a little bit flat – not round as regular meatball.

    Then cook it on a pan so that it gets fried and brown on each side until it’s cooked all way through.

    The sauce is made from the grease you cooked the “frikadelle” in. You spread a little flour, whisk it so it makes a small “ball”. Then you use either water or milk to dilute it to the consistency you want (a little thick) and mostly you and it with a little cream but it depends on how you want it….

    I just eat it with regular white boiled potatoes (the small brown/sugar coated ones are (mostly)for Christmas dinner..

    I like to eat it with just pickles/thinly sliced cucumber in a vinegar mix (cucumber salad?) or thinly sliced red cabbage cooked with a little sugar (maybe a tiny bit of vinegar) so it becomes a little soft and then served warm along with everything else… (maybe I just eat both) or pickled beeds.

    Wheeew, that was a lot 😆😅😅
    Dunno if you made it to the end.

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20. 

    @citizenVader

    January 13, 2024 at 9:50 pm

    Boys that was not half bad.. but you might have seen too much of the nuevo scandi kitchen, because it's almost there you just need to separate the ingredients more.

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21. 

    @swagrobloxgamer1531

    January 13, 2024 at 9:50 pm

    you did great on the potatoes and æbleskiver, but I felt quite sad about the way you made frikadeller. I would absolutely never add garlic and sage to the mix. Especially not garlic. The way you made the sauce was not good either. You should take the balls out and sprinkle flour on the pan and then deglace with stock or water. Then you season with salt, pepper and maybe some worcestershire sauce. The sauce should also be darker, we achieve that with "sovsekulør" (gravy colouring). It's basically just burnt sugar. Now the size of the frikadeller was fine, but in culinary school we are taught that they should have 3 sides so they look like an oblong pyramid. You also had wayyy too little butter in the frying pan. When you fry frikadeller there should be enough butter to reach the middle of the frikadelle when it foams up.

    I know this was your first time making it, and you didn't have a recipe, so I will cut you some slack.

    I am a clasically trained chef, so it hurts me a little when danish food isn't cooked right. It's kinda like when an italian sees pineapple on pizza.

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22. 

    @vildibuks

    January 13, 2024 at 9:50 pm

    Fun to see, but you got Frikadeller completely wrong. Even the picture shown by the host. That's closer to the Swedish köttbullar. Danish Frikadeller is not cooked in sauce. Larger, pressed a little flat. They are served with lots of different things eg:
    – gravy and (brown) potatoes
    – cold potato salad
    – warm potato salad
    – as smørrebrød
    – in sandwich
    – stewed cabbage
    – stewed peas+carrot
    – grab one cold out of the fridge (hånddelle)

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23. 

    @mariamysager2789

    January 13, 2024 at 9:50 pm

    😮 dane watching 😮😅😮pickled red cabbage, cucumber, beetroots and other vegetables are a stable in danish cuisine and has been for almost 100 years.
    You don't use pepper on catamelized potatoes and we don't eat them with frikadeller. We have them for christmas to duckroast, a green cabbage dish, and roasted porkbelly and crispy skin….with sour pickled stuff and rich sauce.

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24. 

    @andders2477

    January 13, 2024 at 9:50 pm

    Nice try, some comments: Potatoes are much to big and meatballs to small, almost switch sizes, and the meatballs must have more frying crust. Only have had sweet potatoes around christmas.

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25. 

    @TechnoMulen

    January 13, 2024 at 9:50 pm

    i am a dane and you gotta peel those potatoes!
    also frikadeller is a rather boring midweek dish. It tastes good buut you didnt make it correct =) so now it just looks boring and not appearling.

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26. 

    @Anderstimm

    January 13, 2024 at 9:50 pm

    This hurts my danish heart 😀 its so wrong although i get why you think this is right.

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27. 

    @pewdietarte

    January 13, 2024 at 9:50 pm

    Sage? We are not making sausage stuffing, are we now?

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28. 

    @simonmunch2823

    January 13, 2024 at 9:50 pm

    …. That was a weird frikadelle recipe… No source…. 😂 And the spice…
    AND MELT THE SUGAR BEFORE BUTTER😂 otherwise the water in the buttet will vaporrice…tip…. Ad tiny amont of water, store and tiny bit of cream… 😊But still love your shows…

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29. 

    @simonandersen7942

    January 13, 2024 at 9:50 pm

    Danish Frikadeller are often a pork/veal mix.

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30. 

    @thomaskibsgaard4692

    January 13, 2024 at 9:50 pm

    Spot on with the pork for frikadeller. If it needs to be extra fancy then you use pork and veal 50/50. The flour is mixed into the meat so we can absorb a bit of water. They will turn out "fluffy" if your affraid of them over cooking you can use potato starch. that will make them gluten free as well.

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31. 

    @thomasjrgensen7641

    January 13, 2024 at 9:50 pm

    hilsen fra danmark, 🖐😄

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32. 

    @thomasjrgensen7641

    January 13, 2024 at 9:50 pm

    frikadeller er for lille og det er den forkorte sammensætning, det er svensk kødbolle i laver. og men bruge små kartofler. må gerne være fra glas eller dåse

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33. 

    @ReeferReas

    January 13, 2024 at 9:50 pm

    Never in my life have I seen frikadeller in this format. Try to Google "frikadeller" and see photo. Looks like swedish meatballs

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34. 

    @user-se3ly5op1p

    January 13, 2024 at 9:50 pm

    Frikadeller should not be made in a sauce, and not be served with brunede kartofler🙈 but "hvide kartofler og persillesovs/brun sovs" 🇩🇰

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35. 

    @pouljensem4606

    January 13, 2024 at 9:50 pm

    Wtf 😂folwer on top the frikadeller 😢 so wrong 😂alle the way no no no

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