• Skip to main content
  • Skip to primary sidebar

Everyday Homemade

menu icon
go to homepage
  • Recipe Index
  • Summer
  • Main Dishes
  • Side Dishes
  • About
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Recipe Index
    • Summer
    • Main Dishes
    • Side Dishes
    • About
    • Facebook
    • Instagram
    • Pinterest
  • Ă—

    Home » Recipes » Beef

    Published: Jul 18, 2022 · Modified: Oct 20, 2022 by Ashley Petrie, RDN, LDN · This post may contain affiliate links · 2 Comments

    Homemade Dutch Oven Meatballs in Tomato Sauce

    Jump to Recipe Print Recipe

    Loaded with fresh garlic, basil, and parmesan cheese, these homemade dutch oven meatballs are seared to perfection, then simmered in tomato sauce to achieve the most tender, juicy, and flavorful meatballs ever.

    A white bowl filled with dutch oven meatballs in tomato sauce. The meatballs are topped with freshly grated parmesan cheese and basil.

    Is there a smell better than homemade meatballs simmering in tomato sauce on the stovetop?

    Meatballs in red sauce is one of those comfort food meals that just about everyone loves. And while there are lots of options for frozen and pre-made meatballs out there, nothing quite beats making them from scratch at home.

    This classic Italian-American dish can be made in a million different ways. Recipe to recipe, the meats, herbs, spices, and binding ingredients all vary quite a bit. Some use only beef, while others swear a combination of beef, pork, and veal is the only way. Some recipes use fresh herbs and spices while others opt for their dried counterparts.

    This Dutch oven meatball recipe is the way I've been making my meatballs for several years now. They're super tender and bursting with flavor thanks to the fresh basil leaves, minced garlic, and grated onion. I love having a big batch of them simmering all day on the stove for holiday gatherings.

    So, if you're now craving a big, comforting bowl of spaghetti and meatballs, keep reading to learn how to make these Dutch oven meatballs at home today.

    Some links throughout this post are affiliate links, which means I earn a small commission at no extra cost to you. If you’re willing to use them, it helps fund this site and allows me to continue to provide content. I appreciate your support!

    Table of Contents -
    Why You'll Love This Recipe
    Ingredient Notes
    Step by Step Instructions
    How to Make Fresh Breadcrumbs
    Instructions
    Tips for Making the Best Homemade Meatballs
    Substitutions and Variations
    Substitutions
    Variations
    What to Serve with Dutch Oven Meatballs
    Storage and Reheating
    Refrigerating
    Freezing
    How to Reheat Cooked Meatballs
    Frequently Asked Questions
    More Recipes You May Enjoy
    đź“– Recipe
    Dutch Oven Meatballs
    Equipment
    Ingredients
    Instructions
    Notes
    Nutrition
    Did you try this recipe?

    Why You'll Love This Recipe

    • Fresh Ingredients- High-quality, scratch-made meatballs require the freshest ingredients to make them truly shine. Taking the extra time to prepare your own breadcrumbs, mince a few cloves of fresh garlic, and grate your own parmesan cheese will be well worth the effort when you get to savor these delicious meatballs.
    • Tender and Juicy- Using meat with a good bit of fat, milk-soaked breadcrumbs, and freshly grated parmesan cheese makes for rich, juicy, and wonderfully tender meatballs that practically melt in your mouth. No dense, dry meatballs here.
    • Flavorful- Not only are these Dutch oven meatballs packed with flavorful ingredients like garlic, onion, basil, and parmesan cheese, but they also absorb some of the delicious flavors within the tomato sauce. So, using a high-quality tomato sauce is critical.

    Ingredient Notes

    Here are some notes on key ingredients. For a full list of ingredients, check out the recipe card below.

    • Ground Beef- I use 80% lean ground beef whenever I make meatballs because the fat helps to make them tender and juicy.
    • Ground Turkey- I like to make my meatballs using a mix of ground turkey and ground beef. I opt for ground turkey instead of pork because of the lower fat content in the turkey.
    • Fresh Breadcrumbs- The easiest way to make your meatballs stand out is to add homemade, fresh breadcrumbs. Milk-soaked fresh breadcrumbs add moisture and help create a softer, more tender texture.
    • Whole Milk- The whole milk is used to soak the breadcrumbs, adding moisture to the meatballs. Don't forget to squeeze out the excess milk so you don't end up with an overly wet meatball mixture.
    • Eggs- As a protein, eggs are used in meatballs to bind the ingredients together.
    • Parmesan Cheese- Salty, nutty, and a little sweet, parmesan cheese is a must in a good meatball recipe. As always, freshly grated cheese is best.
    • Onion- This allium adds both flavor and moisture to the meatballs. I recommend grating or finely dicing the onion so it can fully cook through. Otherwise, you'll end up with crunchy onion pieces inside the meatballs.
    • Garlic- I love garlic so I add a lot of it. Grating or finely mincing the garlic will help disburse its flavor throughout.
    • Basil- Fresh herbs are a must in a classic Italian meatball recipe. I love basil for its peppery, anise-like notes.
    • Red Pepper Flakes- A pinch of red pepper chili flakes adds a subtle bit of heat that pairs well with the acidic tomato sauce.
    • Tomato Sauce- Homemade tomato sauce is best. I use my San Marzano Tomato Sauce recipe whenever I make these Dutch oven meatballs.

    Fresh Tip: Want to have fresh basil at your fingertips whenever a recipe calls for it? Try growing your own basil right in your own kitchen.

    The ingredients to make dutch oven meatballs laid out on a butcher block countertop. There is text over each ingredient labeling what it is. The ingredients include ground turkey, ground beef, eggs, parmesan cheese, whole milk, fresh breadcrumbs, onion, garlic, basil, salt, red pepper flakes, and tomato sauce.

    Step by Step Instructions

    Here is how to make these Dutch oven meatballs.

    Step 1: Soak the breadcrumbs. In a small mixing bowl, combine the fresh breadcrumbs and milk. Stir well to make sure all of the breadcrumbs are saturated with the liquid. Set aside to soak while you prepare the meatball mixture.

    A clear glass bowl filled with fresh breadcrumbs soaking in whole milk.

    Step 2: Make the meatball mixture. Add the ground beef, ground turkey, eggs, parmesan cheese, onion, garlic, basil, red pepper flakes, and salt to a large mixing bowl. Then, add the soaked breadcrumbs, making sure to squeeze any excess milk from them before adding. Using your hands or a wooden spoon, gently mix everything together until just combined. Loosely shape the meatball mixture into approximately 24 meatballs, taking care not to over-work the meat.

    Raw meatball mixture in a royal blue mixing bowl.

    Step 3: Sear the meatballs. Heat 4 tablespoons of olive oil in a large Dutch oven over medium-high heat. Working in batches, sear the meatballs for 4-5 minutes per side. Since these meatballs are very tender, you may lose some small bits and pieces as you flip them. However, these chunks of meatball will just add more flavor and body to the tomato sauce. When the last batch of meatballs has finished cooking, pour in the tomato sauce.

    Raw meatballs being seared in olive oil in a dutch oven.
    Browned meatballs being seared in a dutch oven.

    Step 4: Simmer the meatballs. Add all of the meatballs back into the pot and reduce to low heat. Carefully stir the meatballs into the sauce to ensure all of them are covered. Cover the pot with the lid and simmer the meatballs for 20-25 minutes or until they're cooked through. Serve and enjoy!

    Meatballs simmering in tomato sauce.

    How to Make Fresh Breadcrumbs

    Making fresh breadcrumbs at home is so simple, quick, and easy. Plus, it's a fantastic way to use up all of those stale bread scraps that you probably would have tossed out anyway.

    Breadcrumbs can be made out of just about any type of bread. Sandwich bread, hotdog buns, or even dinner rolls will all work. I'm partial to sourdough bread because of the flavor and firm texture, but use whatever bread you have on hand.

    For this recipe, you need approximately 2 cups of breadcrumbs. In my experience, 3 cups of cubed bread make just over 2 cups of fresh breadcrumbs.

    Instructions

    Step 1: Cube the bread. Cut or tear the bread into small, uniform pieces.

    Step 2: Add the bread to the food processor. Place all of your bread cubes into the bowl of a food processor or blender.

    Step 3: Pulse pulse pulse. Using the pulse feature on your food processor, pulse the bread until fine breadcrumbs begin to form. If your bread has a lot of crust, there may be a few slightly large pieces that remain. For this recipe, that's perfectly fine.

    A loaf of sourdough bread on a cutting board. Some of the bread has been cubed.
    Homemade fresh breadcrumbs in a clear glass bowl.

    Tips for Making the Best Homemade Meatballs

    • Keep things cold. You want to work quickly and handle the meat minimally to ensure you don't melt the fat in the meat prior to cooking. If necessary, keep the meatball mixture and any rolled meatballs in the refrigerator until just before you're ready to cook them.
    • Handle the meat gently. Both during mixing and when forming the meatballs, be careful not to over-work the meat. Meatballs that have been formed and packed too tightly will be dense, rubbery, and chewy.
    • Don't overcrowd the meatballs. Unless you have a very large Dutch oven, you'll likely have to sear the meatballs in batches. I found that two batches worked for me in my 6-quart cast iron Dutch oven.
    • Take care when flipping. Use a flat-edged wooden utensil and tongs to gently flip the meatballs. Since these meatballs are so soft and tender, they may fall apart a bit if they're handled too roughly. Simply use a flat edge to unstick them from the bottom of the pot. Then, using tongs, carefully flip them over to cook on the other side. As the meatballs cook, they become less delicate.

    Substitutions and Variations

    Here are a few ways you can customize this Dutch oven meatball recipe to fit your diet and taste preferences.

    Substitutions

    • Ground Meat- I use a combination of ground beef and turkey in my recipe, but you can easily use all beef, all turkey, or even mix in some ground pork or ground veal, if you'd like.
    • Breadcrumbs- You can always use store-bought regular or panko breadcrumbs in place of the fresh breadcrumbs. Completely out of breadcrumbs and bread? Try using ground oats, crackers, or croutons instead.
    • Whole Milk- Any type of milk, or even water, will work in place of the whole milk. The milk's primary role is to moisten the breadcrumbs.
    • Eggs- While I haven't tried any of these myself, according to my research, you can try substituting the eggs with mashed potatoes, ricotta cheese, unsweetened applesauce, tomato paste, buttermilk, or mayonnaise.
    • Parmesan Cheese- Pecorino Romano, Asiago, ground pine nuts, or even nutritional yeast can be swapped for the parmesan cheese.
    • Onion & Garlic- All out of fresh garlic and onion? You can substitute them with 1 teaspoon each garlic powder and onion powder.
    • Basil- While fresh is best, dried basil can work in a pinch. Use 1 tablespoon of dried basil to replace the ½ cup of fresh basil. Alternately, you could use 1 tablespoon of Italian seasoning.

    Variations

    • Gluten-Free- Make fresh breadcrumbs using gluten-free bread or use your favorite brand of gluten-free breadcrumbs.
    • Dairy-Free- Soak the breadcrumbs in dairy-free milk and swap out the parmesan cheese for nutritional yeast, ground pine nuts, or vegan parmesan cheese.
    • Reduced Fat- Using leaner ground beef and turkey will help reduce the fat in this recipe. Keep in mind, however, that lowering the fat in meatballs will make them less tender and juicy.
    • Spicy- Increase the amount of red pepper flakes to make these meatballs a little spicer. Alternately, you can add some fresh minced jalapeño into the meatball mix.
    • Herbed- Can't get enough fresh herbs? Make these meatballs extra herbaceous by mixing in some fresh parsley, oregano, marjoram, rosemary, or thyme.

    What to Serve with Dutch Oven Meatballs

    Served over spaghetti is the classic way to eat meatballs. But, what are some other ways you can enjoy these Dutch oven meatballs in tomato sauce? Here are a few of my favorites.

    • Vegetables- Broccoli, asparagus, spinach, green beans, zucchini, summer squash, or eggplant all pair well with meatballs in sauce. A lightly dressed, leafy green salad would also be delicious and refreshing.
    • Starches- Spaghetti isn't the only starch you can serve with meatballs. Try filled pastas such as ravioli or tortellini, mashed potatoes, rice, garlic bread, or polenta to switch things up.
    • Meatball Subs- Meatballs topped with melty provolone on a crusty sub roll? Yes, please.
    • Pizza or Calzone- Swap the pepperoni for sliced meatballs on a pizza or in a calzone. Or do both! Why not? My 72-Hour Pizza Dough recipe is perfect for making pizzas and calzones.
    • Straight Up- You can also just eat the meatballs as is, maybe with a little sprinkle of parmesan cheese or some fresh herbs. And a glass of red wine, of course.
    Two meatball and provolone sandwiches on a large white plate. The sandwich on the left has a top bun while the sandwich on the right is open. The top bun for the right sandwich is out of focus in the background.

    Storage and Reheating

    Meatballs are perfect for making large batches since the leftovers freeze so well. You can even freeze the raw meatballs so you can have freshly cooked meatballs whenever you're in the mood.

    Here are my tips for storing, freezing, and reheating meatballs.

    Refrigerating

    • Cooked- Store cooked meatballs in an airtight container for 3-4 days in the refrigerator.
    • Raw- Meatballs, like other raw ground meats, should only be stored in the refrigerator for up to 2 days.

    Freezing

    • Cooked- You can freeze cooked meatballs along with the tomato sauce they were cooked in. Meatballs will maintain optimal quality in the freezer for 3-4 months. Don't forget to use a freezer-safe container or bag to prevent freezer burn.
    • Raw- You can store raw meatballs in the freezer for up to 2 months. Simply place the meatballs in a single layer on a parchment-lined, rimmed baking sheet in the freezer. Then, once frozen, store them together in a freezer-safe bag or container.

    How to Reheat Cooked Meatballs

    You can reheat meatballs on the stovetop, in the oven, or in the microwave. If using the stovetop or oven method, you may need to add a splash of water to loosen the tomato sauce and keep the meatballs from drying out.

    If your meatballs are frozen, I recommend allowing them to thaw for 1-2 days in the refrigerator prior to reheating. Otherwise, you can reheat frozen meatballs following these same methods mentioned below simply by increasing the cooking time.

    • Stovetop- Heat the meatballs in a saucepan over medium heat until warmed through.
    • Oven- Preheat the oven to 350°F. Spread the meatballs out in an oven-safe casserole dish and cover them loosely with aluminum foil. Heat for 15-20 minutes or until the meatballs are warmed through.
    • Microwave- Place the meatballs in a microwave-safe dish and heat on half power for 3-4 minutes, stirring halfway through.
    A large dutch oven filled with meatballs in tomato sauce. There is a wooden spoon sticking out of the pot to the left.

    Frequently Asked Questions

    How do I prevent the meatball mixture from sticking to my hands?

    Raw ground meat, especially when it's mixed with breadcrumbs and liquids, can be sticky. An easy way to stop the meatball mixture from sticking to your hands is to coat your hands in a small amount of oil or water. You may have to reapply throughout the meatball rolling process.

    Do I have to pan-sear the meatballs?

    Of course not! If pan-searing sounds like too much work, you can either bake the meatballs before adding them to the sauce or add them raw directly to the simmering tomato sauce, essentially poaching them. To bake, preheat your oven to 400°F and bake the meatballs for 20-25 minutes.

    Why did my meatballs fall apart?

    These Dutch oven meatballs are intentionally soft and delicate, especially in their raw state. While this produces a tender and juicy meatball, it can be a little tricky to keep them from breaking apart while searing. I like to use a flat-edged wooden utensil along with some tongs to gently lift and flip the meatballs while searing.

    Luckily, all of those tasty, browned meatball bits add flavor to the sauce. Plus, once the meatballs are cooked, they're less likely to fall apart.

    Can I simmer these meatballs longer than 20 minutes?

    Definitely. In fact, the longer they simmer, the more tender and flavorful they'll be. I often make a big batch of these meatballs on Christmas and keep them simmering on the stovetop all day for people to enjoy as they get hungry.

    More Recipes You May Enjoy

    • San Marzano Tomato Sauce
    • Creamy Bolognese Sauce
    • Lasagna Bolognese
    • Bolognese Pizza
    • Dutch Oven Mac and Cheese
    • Chicken and Broccoli Alfredo Lasagna

    đź“– Recipe

    Dutch oven meatballs in tomato sauce garnished with freshly grated parmesan cheese and fresh basil.
    Print Pin
    5 from 1 vote

    Dutch Oven Meatballs

    Loaded with fresh garlic, basil, and parmesan cheese, these homemade dutch oven meatballs are seared to perfection, then simmered in tomato sauce to achieve the most tender, juicy, and flavorful meatballs ever.
    Course Main Course
    Cuisine Italian
    Prep Time 20 minutes minutes
    Cook Time 40 minutes minutes
    Total Time 1 hour hour
    Servings 24 meatballs
    Calories 179kcal
    Author Ashley Petrie, RDN, LDN

    Equipment

    • 6-quart enameled cast iron dutch oven
    • Mixing bowls
    • Flat-edged wooden utensil
    • Tongs

    Ingredients

    • 2 cups fresh breadcrumbs see notes for instructions*
    • 1 cup whole milk
    • 1 pound ground beef 80% lean
    • 1 ÂĽ pounds ground turkey 85-93% lean
    • 2 large eggs
    • ½ cup parmesan cheese grated
    • ½ large yellow onion grated or finely minced
    • 4 cloves garlic grated or finely minced
    • ½ cup fresh basil finely chopped
    • ½ teaspoon kosher salt
    • ÂĽ teaspoon red pepper flakes
    • 4 tablespoons olive oil for searing
    • 6 cups tomato sauce preferably homemade

    Instructions

    • In a small mixing bowl, combine the fresh breadcrumbs and milk. Stir well to make sure all of the breadcrumbs are saturated with the liquid. Set aside to soak while you prepare the meatball mixture.
      2 cups fresh breadcrumbs, 1 cup whole milk
    • Add the ground beef, ground turkey, eggs, parmesan cheese, onion, garlic, basil, red pepper flakes, and salt to a large mixing bowl. Then, add the soaked breadcrumbs, making sure to squeeze any excess milk from them before adding. Using your hands or a wooden spoon, gently mix everything together until just combined. Loosely shape the meatball mixture into approximately 24 meatballs, taking care not to over-work the meat.
      1 pound ground beef, 1 ¼ pounds ground turkey, 2 large eggs, ½ cup parmesan cheese, ½ large yellow onion, 4 cloves garlic, ½ cup fresh basil, ½ teaspoon kosher salt, ¼ teaspoon red pepper flakes, 2 cups fresh breadcrumbs
    • Heat 4 tablespoons of olive oil in a large Dutch oven over medium-high heat. Working in batches, sear the meatballs for 4-5 minutes per side. Since these meatballs are very tender, you may lose some small bits and pieces as you flip them. However, these chunks of meatball will just add more flavor and body to the tomato sauce. When the last batch of meatballs has finished cooking, pour in the tomato sauce.
      4 tablespoons olive oil, 6 cups tomato sauce
    • Add all of the meatballs back into the pot and reduce to low heat. Carefully stir the meatballs into the sauce to ensure all of them are covered. Cover the pot with the lid and simmer the meatballs for 20-25 minutes or until they’re cooked through. Serve and enjoy!

    Notes

    *To make fresh breadcrumbs:
    1. Cut or tear any type of bread into small, uniform pieces. You'll need approximately 3 cups of torn bread cubes for this recipe.
    2. Place the bread cubes into the bowl of a food processor or blender.
    3. Using the pulse feature on your food processor, pulse the bread until fine breadcrumbs begin to form. If your bread has a lot of crust, there may be a few slightly large pieces that remain. For this recipe, that's perfectly fine.

    Nutrition

    Serving: 1meatball | Calories: 179kcal | Carbohydrates: 7g | Protein: 14g | Fat: 10.5g | Saturated Fat: 3g | Polyunsaturated Fat: 1.5g | Monounsaturated Fat: 4.5g | Cholesterol: 59mg | Sodium: 344mg | Potassium: 326mg | Fiber: 1.2g | Sugar: 3g | Vitamin C: 0.5mg | Calcium: 69mg | Iron: 1.4mg
    Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.
    Dutch oven meatballs in tomato sauce garnished with freshly grated parmesan cheese and fresh basil.

    Did you try this recipe?

    Let me know! Comment below, or take a picture and tag me on Instagram @enwnutrition.

    More Beef Recipes

    • Sliced grilled steak tips next to asparagus and rice on a white plate.
      How to Make Grilled Steak Tips (Marinade)
    • A cast iron skillet filled with sweet potato corned beef hash.
      Sweet Potato Corned Beef Hash With Vegetables
    • Dutch oven corned beef and cabbage on a white dinner plate.
      Best Dutch Oven Corned Beef and Cabbage
    • Two stuffed peppers without tomato sauce on a small white plate.
      Italian-Style Stuffed Peppers (Without Tomato Sauce)

    Reader Interactions

    Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. Patricia says

      December 12, 2022 at 6:43 pm

      5 stars
      Loved this recipe! The meatballs are flavorful and tender. I had them with garlic bread and salad. Yummy 🙂

      Reply
      • Ashley Petrie says

        December 12, 2022 at 6:44 pm

        Thank you so much! So glad you enjoyed them 🙂

        Reply

    Primary Sidebar

    Ashley sitting outside smiling at the camera.

    Hi, I'm Ashley!

    Welcome to Everyday Homemade, where you'll find scratch-made, comfort food recipes that will inspire you to get creative in the kitchen.

    More about me

    Follow @everydayhomemadebyashley on Instagram

    Trending Recipes

    • Two stuffed peppers without tomato sauce on a small white plate.
      Italian-Style Stuffed Peppers (Without Tomato Sauce)
    • Turkey smash burgers on a plate topped with BBQ sauce, tomato, lettuce, and red onion.
      Easy Homemade Turkey Smash Burgers (Egg-Free)
    • A pile of air fryer broccoli bites on a small white plate. There is some ketchup to the left of the broccoli bites on the plate.
      Cheesy Air Fryer Broccoli Bites
    • A slice of dutch oven chicken pot pie on a white plate. There is a fork in the slice of chicken pot pie as if someone is about to take a bite. The pie is garnished with fresh chopped parsley.
      Dutch Oven Chicken Pot Pie (Single Crust)

    What's In Season?

    • A bowl of creamy broccoli asparagus soup drizzled with cream.
      Creamy Broccoli Asparagus Soup (10 Ingredients!)
    • Slices of dry brined roasted chicken on a dinner plate with sides.
      Roasted Lemon-Garlic Dry Brined Chicken
    • Roasted carrots and asparagus on a small white plate.
      Roasted Carrots and Asparagus (Easy 30-Minute Recipe)
    • A bowl filled with lemon dill hummus topped with extra virgin olive oil and fresh dill. The bowl is surrounded by carrots, celery, and wheat crackers.
      Easy Homemade Lemon Dill Hummus (Vegan, Gluten-Free)
    ALL RECIPES

    Footer

    ↑ back to top

    Legal

    • Privacy Policy
    • Terms & Conditions
    • Affiliate Disclosure

    Newsletter

    • Sign Up! for emails and updates

    About

    • About
    • Contact
    • Work With Me
    • Web Stories

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2023 Everyday Homemade

    We use cookies on our website to give you the most relevant experience by remembering your preferences and repeat visits. By clicking “Accept All”, you consent to the use of ALL the cookies. However, you may visit "Cookie Settings" to provide a controlled consent.
    Cookie SettingsAccept All
    Manage consent

    Privacy Overview

    This website uses cookies to improve your experience while you navigate through the website. Out of these, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may affect your browsing experience.
    Necessary
    Always Enabled
    Necessary cookies are absolutely essential for the website to function properly. These cookies ensure basic functionalities and security features of the website, anonymously.
    CookieDurationDescription
    cookielawinfo-checkbox-analytics11 monthsThis cookie is set by GDPR Cookie Consent plugin. The cookie is used to store the user consent for the cookies in the category "Analytics".
    cookielawinfo-checkbox-functional11 monthsThe cookie is set by GDPR cookie consent to record the user consent for the cookies in the category "Functional".
    cookielawinfo-checkbox-necessary11 monthsThis cookie is set by GDPR Cookie Consent plugin. The cookies is used to store the user consent for the cookies in the category "Necessary".
    cookielawinfo-checkbox-others11 monthsThis cookie is set by GDPR Cookie Consent plugin. The cookie is used to store the user consent for the cookies in the category "Other.
    cookielawinfo-checkbox-performance11 monthsThis cookie is set by GDPR Cookie Consent plugin. The cookie is used to store the user consent for the cookies in the category "Performance".
    viewed_cookie_policy11 monthsThe cookie is set by the GDPR Cookie Consent plugin and is used to store whether or not user has consented to the use of cookies. It does not store any personal data.
    Functional
    Functional cookies help to perform certain functionalities like sharing the content of the website on social media platforms, collect feedbacks, and other third-party features.
    Performance
    Performance cookies are used to understand and analyze the key performance indexes of the website which helps in delivering a better user experience for the visitors.
    Analytics
    Analytical cookies are used to understand how visitors interact with the website. These cookies help provide information on metrics the number of visitors, bounce rate, traffic source, etc.
    Advertisement
    Advertisement cookies are used to provide visitors with relevant ads and marketing campaigns. These cookies track visitors across websites and collect information to provide customized ads.
    Others
    Other uncategorized cookies are those that are being analyzed and have not been classified into a category as yet.
    SAVE & ACCEPT
    • Facebook
    • Pinterest
    • Email
    • Print